Instructions. Let ice cream thaw until slightly soft and scoop-able. Then gently spread a layer in the pie crust, approximately 1″ thick. Add in a light layer of toppings on top. Then add one more 1″ thick layer of ice cream, and add more toppings on top. Freeze the pie until it is firm again, then slice and serve. Directions. In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Step-by-step. Measure the cream, sugar, and vanilla extract into the quart-size bag. Zip it up tightly. Fill the gallon-size bag with ice. Add the salt. Put the sealed smaller bag inside. Now zip up the larger bag. Shake and shake the bags to make ice cream! It will take about 5 minutes until the cream hardens. 2. Pour the Baileys, vodka, milk, and Kahlua. Add 1 1⁄2 fluid ounces (44 ml) of Baileys Irish Cream or Espresso Crème Liqueur, 1⁄2 fluid ounce (15 ml) of vodka, and 2 fluid ounces (59 ml) of whole milk. If you'd like a stronger coffee flavor, pour in 1⁄4 fluid ounce (7.4 ml) of Kahlua. Vay Tiền Nhanh Chỉ Cần Cmnd Nợ Xấu.

steps to make ice cream