Bailey's Ice Cream

Oh man, this is good stuff. And totally Martha, too: it's insanely expensive to make and takes awhile to get it right. BUT - the reward for your hard work is a creamy, amazing ice cream that is pure Bailey's.

-2 c of Bailey's liqueur
-4 egg yolks
-2 c sugar
-1 1/2 c milk
-2 c heavy cream
-1 1/2 tsp vanilla extract

Heat the Bailey's in a saucepan over medium heat, let it boil slowly until the 2 cups has reduced to 1 cup of liquid. (Note: this will take at least 30 minutes).

Pour out the Bailey's in a bowl to cool, and add the milk to the pot. Slowly scald the milk over medium heat, stirring often to avoid burning. Set aside to cool.

In a separate bowl, beat the egg yolks and sugar together. Slowly incorporate the cooled milk, whisk like crazy to avoid "scrambled eggs". Dump the lot back into the saucepan, and heat for around 3-5 minutes, stirring frequently. Strain the mixture and put in the fridge to cool for at least 10 minutes.

Once the egg and milk custard has cooled, add the vanilla, reduced Bailey's and cream. Whisk well, and put it back into the fridge to cool completely before transferring the mix to an ice cream maker to freeze. It's important that the mix be completely cooled, otherwise it won't freeze as you put it into the ice cream maker. I keep forgetting that rule, and the result is a rock-hard lump of frozen ice cream that is impossible to scoop.