Baileys Ice Cream

• 1036 g whole milk
• 6 g ice cream stabilizer
• 280 g

Bring milk to a boil in a medium sized pot. Whisk to combine yolks, sugar and stabilizer and add hot liquid to temper. Return mixture to the pot and cook to 85°C. Strain and process with a hand blender until smooth. Add Baileys, refrigerate until cold and process in an ice cream machine.