To make your Irish Cream Ice Cream, add the heavy cream, whole milk, and sugar to a pot over medium heat.

Whisk to combine, stirring occasionally as the mixture warms. Heat until the mixture is steaming.

While waiting for the milk mixture to steam, separate your egg yolks from the egg whites, reserving the egg whites for another use.

Whisk your egg yolks and set aside.

Once the milk mixture is steaming, spoon out about 1 cup into a measuring cup.

While whisking the egg yolks, slowly stream in the warmed milk mixture into the egg yolks.

Once fully combined, add the egg yolk mixture back to the pot over medium heat, whisking to combine.

Continue to heat the mixture until it reaches between 170 degrees and 180 degrees F. An instant read thermometer comes in handy here.

Remove the mixture from heat. Add a fine mesh sieve over a bowl, then pour the heated mixture through the sieve into the bowl. Discard any solids.

Stir in the salt and vanilla extract.

Let the mixture cool for a few minutes, then cover and refrigerate overnight.

If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer. Add your Irish cream to your refrigerator overnight as well.

The next day, remove the mixture from your fridge and your ice cream bowl from your freezer. Add the ice cream bowl to the ice cream maker and pour in the cream mixture.

Follow the manufacturer’s instructions to churn into ice cream until it resembles soft serve ice cream, about 15 to 20 minutes.

Slowly drizzle in the Irish cream while the ice cream machine is still running. Churn for another 5 minutes.

Once fully combined, turn off the ice cream machine and scoop your ice cream into a quart-sized freezer-safe container. This will be runnier than most ice cream recipes due to the liquor in the Irish Cream.

Freeze for at least 4 hours before digging in.