Baileys Ice cream

1l cream 1l milk 8 egg yolks 4 whole eggs 500g caster sugar (400 ml of Baileys for Baileys ice cream)

Boil milk and cream together with some of the sugar (also add 200ml of the Baileys here) Whisk eggs and remaining sugar to ribbon stage Pour cream mixture on to eggs – mix together and return to heat Cook out till beginning to thicken Pour into two bowls and cool over ice – add 100ml of Baileys to each bowl Churn custard in machine till frozen and transfer to freezer. For the fig ice cream add 200ml of Grand Marnier instead of the Baileys And also add about 200ml of fig puree to each bowl