Irish Ice Cream - cooking recipe

Ingredients

1 1/2 cups irish cream (Bailey's)
1/2 cup sugar
3 large egg yolks
1 cup milk
1 cup heavy cream
1 teaspoon vanilla extract

Preparation

In a small, heavy saucepan over medium heat, bring the liqueur to a simmer.
Cook until the liqueur is reduced to about 1/2 cup (about 5-7 minutes); the liqueur will appear thicker and slightly syrupy; set aside.
In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside.
In a heavy saucepan, bring the milk to a simmer.
Slowly beat the hot milk into the egg/sugar mixture.
Pour entire mixture back into the saucepan and put over low heat.
Stir continually with a whisk until the custard thickens slightly (don't let mixture boil or eggs will scramble).
Remove pan from heat and pour hot mixture through a strainer into a large clean bowl.
Allow mixture to cool slightly.
Mix in the reduced liqueur, cream, and vanilla.
Cover and refrigerate until cold or overnight.
Stir the chilled custard.
Freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
The ice cream will be soft but ready to eat.
For a firmer ice cream, transfer to a freezer-safe container and freeze for a few hours.