Baileys ice cream

Put a pan 1/4 full of water on the hob and heat it to boiling point. Turn the heat down slightly so that the water continues to simmer.

Place a bowl ontop of the pan (don't let the bowl sit in the water - if it is tip some of the water out). Put the egg yokes and whole eggs (minus the shell!) in the bowl along with the caster sugar.

Whisk for approximately 4 minutes over the simmering water until the mixture heats up a bit and becomes thick, slightly glossy and pale in colour. When this happens take it off the pan and continue to whisk until it has cooled down.

In a different bowl add all the cream and whisk until it forms soft peaks. Add the vanilla essence and the egg mix to this and carefully fold into the cream. The more air you keep in the mixture the lighter the ice cream is.

Add your chosen alcoholic beverage to the mixture and give a quick fold in. Spoon the whole mixture into a suitable freezer container and freeze, preferably overnight. Take it out about 10 minutes before serving to soften.