Preparation Hot Bailey’s Ice Cream

1- Whisk all the ingredients together until methyl cellulose is properly dispersed.

2- Leave mixture in the fridge overnight.

3- Heat a pot with water until it simmers and then turn off the heat.

4- Using a hemispheric ice cream spoon, scoop the Bailey’s ice cream mixture, wipe the edges and bottom of the spoon with a paper towel and place it in the hot water.

5- Wait for about a minute until the outer part of the ice cream scoop is solid. Dislodge it from the scoop.

6- Let the ice cream scoop poaching in the water for another 2 minutes and serve.

Oat Crunch

1- Preheat oven to 180 °C (350°F)

2- Combine all ingredients except butter and walnuts in a large bowl.

3- Add cold butter and rub in with fingertips until mixture forms moist clumps.

4- Mix in walnuts.

5- Sprinkle mixture onto rimmed baking sheet.

6- Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 30 minutes.

7- Cool completely and store in airtight container.

Assemble and Serve 1- Place a couple of spoons of oat crunch on a plate to form a bed for the hot ice cream. 2- Grate chocolate into dust and place it in the freezer for about an hour. 3- Place a stencil with desired shape on the plate. I just cut a swoosh on a piece of paper and used it as a stencil. 4- Using a sieve, sprinkle frozen chocolate dust on the stencil. Remove the stencil carefully. 5- Place 2 or 3 scoops of hot Bailey’s ice cream on the bed of oat crunch. 6- Garnish with mint leaves.