Irish Cream Ice Cream

 Irish Cream Ice Cream

1/2 c. heavy cream

1 c. whole milk

1/2 c. Irish Cream liquor

1/2 tsp. vanilla

6 egg yolks

1/3 c. sugar

1/2 c. mini semi-sweet chocolate chips

Place the heavy cream, milk, liquor and vanilla in a medium sauce pan and bring to a simmer.  Meanwhile, whisk the egg yolks and sugar together in a medium bowl until smooth.  After the cream mixture comes to a simmer, add half the cream mixture into the egg mixture while whisking constantly.  Once combined, pour the egg mixture back into the sauce pan then cook over medium-low heat stirring constantly.  Cook until thickened, about 3 minutes.  The mixture should be slightly thinner than pudding consistency when done.

Remove from the heat and let cool in the sauce pan for 15 minutes.

Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight.  Once chilled, transfer the mixture to an ice cream maker and churn according to manufacturer’s directions.  Add the chocolate chips 1 - 2 minutes before the ice cream is done churning.  Transfer the ice cream to a freezer safe container and freeze for 2 hours to set completely.