Heavy cream Milk Sugar Egg yolks Vanilla extract Baileys Irish Cream Equipment: ice cream maker
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.
In a small bowl, whisk egg yolks and vanilla together until it starts to turn pale, about three minutes.
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.
Pour the mixture into a mixing bowl and cover the surface with plastic wrap. Refrigerate until cold, preferably overnight.
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.