Heavy cream Milk Sugar Egg yolks Vanilla extract Baileys Irish Cream Equipment: ice cream maker
1
Whisk together the heavy cream, whole milk and sugar in a saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar.
2
In a small bowl, whisk egg yolks and vanilla together until it starts to turn pale, about three minutes.
3
Add a scoop of the warm cream mixture into the egg mixture, whisking constantly. Repeat a few times. Return to saucepan with remaining cream and cook until thickened.
4
Pour the mixture into a mixing bowl and cover the surface with plastic wrap. Refrigerate until cold, preferably overnight.
5
Churn the ice cream according to the manufacturer's directions. In the last couple minutes, add the Baileys. Pour into an airtight container and freeze for several hours.