I'm planning on making Baileys ice cream from the recipe given in Larousse Gastronomique, which calls for 1 tsp of stabilizer. Ice cream stabilizers are briefly listed in the preceding paragraph as edible gelatine, egg white, agar-agar, and carob but are not discussed any further. I find the stabilizer reference vague and the 1 tsp measurement further puzzles me because I wouldn't expect them to be used in the same ratios.
Please help.
- 150 g egg yolks
- 1 tsp ice cream stabilizer
- 1/2 cup castor sugar
- 2 cups milk
- 1 cup heavy cream
- 175 ml Baileys