Hazelnut Ice Cream
  • 1 c. Bailey's Hazelnut Coffee Creamer
  • 250 ml cream
  • ½ c. milk
  • pinch salt
  • ¼-1/2 c. brown sugar, to taste
  • 2 eggs
  1. Combine creamer, cream, milk, salt, and brown sugar in a small saucepan and cook over medium-low heat whisking constantly until mixture reaches a boil. Boil one minute or until the ice cream base thickens up a bit.
  2. Remove from heat and allow to cool to room temperature. Transfer to an airtight container and refrigerate 12 hours or overnight.
  3. Churn according to your ice cream maker's instructions and enjoy!
Recipe by Jellibean Journals at https://jellibeanjournals.com/baileys-hazelnut-ice-cream/