1. In a small, heavy saucepan over medium heat, bring the liqueur to a simmer. 2. Cook until the liqueur is reduced to about 1/2 cup (about 5-7 minutes); the liqueur will appear thicker and slightly syrupy; set aside. 3. In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside. 4. In a heavy saucepan, bring the milk to a simmer. 5. Slowly beat the hot milk into the egg/sugar mixture. 6. Pour entire mixture back into the saucepan and put over low heat. 7. Stir continually with a whisk until the custard thickens slightly (don't let mixture boil or eggs will scramble). 8. Remove pan from heat and pour hot mixture through a strainer into a large clean bowl. 9. Allow mixture to cool slightly. 10. Mix in the reduced liqueur, cream, and vanilla. 11. Cover and refrigerate until cold or overnight. 12. Stir the chilled custard. 13. Freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions. 14. The ice cream will be soft but ready to eat. 15. For a firmer ice cream, transfer to a freezer-safe container and freeze for a few hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
