As promised!
I made this with Bailey's Irish Cream Liqueur - YUM!
Whisk 4 egg yolks and 75g caster sugar in a bowl until pale and mousse-like. Gently heat 450ml single cream ('lite'? cream in The USA?) in a pan until almost boiling then pour in a steady stream over the sugar and yolks, whisking as you do so. Return to the pan and cook, stirring all the time until the mixture thickens. If your finger leaves a clean trail when run over the back of a wooden spoon dipped in the mixture, it is ready. Remove from the heat and leave to cool fully.
When cold, add 300ml of your chosen cream liqueur. Use this mixture to make the ice cream according to your ice cream maker manual.
When frozen, enjoy!
Anne
