4 egg yolks.
2 cups of Baileys Irish Cream liqueur.
1 / 2 cup milk.
2 cups sugar.
2 cups cream.
1 / 2 teaspoon vanilla extract.
In a bowl beat eggs and sugar. 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.
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 an stir.
Place in a container and set container in freezer overnight
