Bailey’S Ice Cream With Chocolate Shavings

1. 1

   Bring the Bailey's to a simmer in a small, heavy saucepan and continue to simmer over medium heat. Cook until the liqueur is reduced to about 1/2 cup. Mine took about 15 minutes. The liqueur will be thicker and slightly syrupy. Set aside.

2. 2

   In a medium bowl, beat the sugar into the egg yolks until thickened and pale yellow.

3. 3

   Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the egg/sugar mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or a wooden spoon until the custard thickens slightly. (Be careful not to let it boil or you will have scrambled eggs on your hands, and not custard. I usually check to see if the mixture slightly coats the back of a spoon. If it does, you are done!)

4. 4

   Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Cool slightly. Add heavy cream, vanilla and the reduced Bailey's Irish cream. Cover and refrigerate overnight.

5. 5

   Stir the chilled mixture and then place in your ice cream freezer and freeze according to your own machine's directions. When the ice cream is semi-frozen, toss in the chocolate shavings and freeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.