Bailey’s Ice Cream with Chocolate Shavings

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.

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

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!)

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.

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.