Categories: Ice Cream

Ingredients

• 5 oz. bread crumbs form Irish soda bread (should be at least 1 day old)
• 1/3 cup packed light brown sugar
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 vanilla bean
• 5 egg yolks
• 1/3 cup Baileys Irish Cream Liqueur

Directions

1. Preheat oven to 350 degrees.
2. Mix bread crumbs and brown sugar together, then spread evenly on a baking sheet. Bake about 10 minutes, or until bread crumbs have darkened slightly and sugar has melted. Stir occasionally while baking. Let cool.
3. Meanwhile, pour milk and cream into a saucepan, place over medium heat, and stir in granulated sugar. Using a small, sharp knife, slit vanilla bean down its length and scoop out the seeds. Stir seeds into milk mixture. Reduce heat to medium-low and cook, stirring until sugar has dissolved. Remove from heat.
4. In a large mixing bowl, lightly beat egg yolks. Gradually add warm milk mixture, beating gently to combine. Transfer mixture back to the pan and place over low heat. Cook, stirring constantly, until mixture thickens to the consistency of custard.
5. Remove custard from heat and stir in Bailey’s along with cooled bread crumbs. Mix well.
6. Pour mixture into a freezer-proof container, and freeze overnight. Stir ice cream two or three times to prevent it from freezing into a solid block. This will keep in the freezer for up to 1 month.

7. makes 2 1/2

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