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For this recipe you will need:
2 cups of Baileys Irish Cream liqueur
4 egg yolks
2 cups sugar
1 & 1/2 cups milk
2 cups cream
1 & 1/2 teaspoons vanilla extract
In one saucepan place the Baileys Irish Cream, in another place the milk. Place both over medium heat and bring to a simmer. The irish cream will be reduced to about 1 cup.
In a bowl beat eggs and sugar.
Add milk to eggs and sugar mixture. Place contents back into saucepan, whisking continuously for about 3 minutes. Remove from heat and strain contents, placing newly strained contents into a clean bowl.
Set custard aside to cool for about 10 minutes. Add vanilla, cream and Baileys Irish Cream and stir. Place in a container and set container in freezer for overnight.
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