Baileys Irish Cream Ice Cream
Adapted from the Baileys Irish Cream website

INGREDIENTS:

6 egg yolks
4 oz. (1/2 cup) extra fine sugar
18 fl oz. milk
1/2 pod vanilla, split
1/2 tsp vanilla extract
2 fl oz. (1/4 cup) heavy cream
2 fl oz. (1/4 cup) Baileys Irish Cream

DIRECTIONS:

Use a whisk to beat the eggs with 1 oz. of the sugar in a bowl until the mixture lifts from the surface in ribbons. Put the milk, the remaining sugar and the vanilla into a saucepan and bring to the boil. Pour over the egg mixture, beating well. Return to the saucepan and heat gently to thicken the mixture until it coats the back of a spoon – don’t heat too fiercely or it will turn to scrambled egg. Strain through a sieve and leave to cool. Beat the heavy cream and Baileys Irish cream into the mixture.

If you have an ice cream maker:
Chill thoroughly, then freeze the cream mixture in your ice cream maker according to the manufacturer’s instructions.

If you don’t have an ice cream maker:
Put the cream mixture in a large freezer container and freeze. Remove from the freezer every 15 minutes to beat out any large ice crystals that have formed, until the mixture is mousse-like. Freeze until set, about 2 hours.