Step 1

Whisk together the heavy cream, whole milk and sugar in a saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off heat. Do not bring to a boil as this can cause the milk to separate.

Step 2

Whisk egg yolks and vanilla until pale, about three minutes. Add about 1/4 to 1/2 cup of the warm cream mixture into the egg mixture, whisking constantly. This tempers the eggs to gently cook. Repeat this a few times.

Step 3

Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon, about six to 10 minutes. Turn off heat.

Step 4

Pour into a large mixing bowl. Allow to cool for a few minutes and then place plastic wrap directly on top of the custard’s surface. Refrigerate until cold, preferably overnight to ensure it’s cold enough to churn properly.

Step 5

Pour custard into an ice cream maker and churn according to manufacturer’s directors. In the last couple minutes of churning, pour in the Baileys. Do not do this sooner. Otherwise, the alcohol can mess with the freezing process. Pour into an airtight container and freeze for a few hours. Enjoy!