Our Whisky & Baileys Gelato recipe is a smooth, creamy blend of rich Irish cream and warming whiskey, churned into an indulgent treat with a spirited twist.
Ingredients
- 300g Nic Gelato Base 100 VIEW IN SHOP
- 120g Cappuccino Delipaste Fabbri VIEW IN SHOP
- Pan di Whisky Leagel VIEW IN SHOP
- Integrator with Vegetable Fibres VIEW IN SHOP
- 100g Baileys Liquor
- 3000g Milk
- 645g Sugar
- 100g Tia Maria (or Khalua)
Method
Method
- Inside a 5L jug, mix the Base 100, sugar, milk and Delipaste.
- Blend them.
- Pour the base mix inside the Batch Freezer.
- Extract into a Napoli or large shallow pan and ripple with the suggested marbling/variegato.
- Place in the blast freezer at -40°C to set for 10–15 minutes.
- Decorate as you prefer.
Decoration
Method
Add miniatures to decorate and communicate flavour.
Our Whisky & Baileys Gelato recipe is a smooth, creamy blend of rich Irish cream and warming whiskey, churned into an indulgent treat with a spirited twist.
Ingredients
- 300g Nic Gelato Base 100 VIEW IN SHOP
- 120g Cappuccino Delipaste Fabbri VIEW IN SHOP
- Pan di Whisky Leagel VIEW IN SHOP
- Integrator with Vegetable Fibres VIEW IN SHOP
- 100g Baileys Liquor
- 3000g Milk
- 645g Sugar
- 100g Tia Maria (or Khalua)
Method
Method
- Inside a 5L jug, mix the Base 100, sugar, milk and Delipaste.
- Blend them.
- Pour the base mix inside the Batch Freezer.
- Extract into a Napoli or large shallow pan and ripple with the suggested marbling/variegato.
- Place in the blast freezer at -40°C to set for 10–15 minutes.
- Decorate as you prefer.
Decoration
Method
Add miniatures to decorate and communicate flavour.