Bailey's Ice Cream
  • 8 oz egg yolks
  • 12 oz sugar
  • 2 pt milk
  • 1 pt heavy cream
  • pinch salt
  • 3 cups Bailey's
  1. Take Bailey's and cook until reduced to about 1 1/2 cups. Set aside.
  2. Combine milk and cream in a heavy bottomed saucepan. Heat over medium heat until just barely at a simmer. Mix yolks, salt, and sugar. Add around a cup of the hot cream to the yolk mixture and mix well. Add yolk mix to the hot cream. Continue to cook until mixture has thickened slightly. Remove from heat. Add reduced Bailey's. Strain mix in a very fine strainer. Chill mix. Turn in ice cream freezer.
  3. Pictured with a warm chocolate coffee tart...recipe under the pie and tart section.