Pour the baileys in a saucepan and reduce it on a medium heat till you’re left with 180 grams. Stir it every now and then to prevent it from burning.
I always know the weight of my pans to easily check the reduction process. The pan weighs 1035 grams, so that plus 180 grams means the end weigh needs to be 1035 grams + 180 grams. You’ll end up with a nice thick syrup.
Then add the cream, the milk and the sugar. Now while stirring bring this to a boil. It will burn quite fast, so keep an eye on it.
Meanwhile transfer the egg yolk in a bowl and once it has boiled while mixing slowly pour the liquid on the yolks. Now normally you need to pour it back into the pan and give it some more heat till it has reached a temperature of 85 °C (185 °F), but because it was already hot enough the ice cream base had already properly thickened.
Then add the ice cream stabilizer and give it a good mix with a hand blender. I use Stab2000. Now cover it and let it rest overnight in your fridge.
The next day you can give it another mix before pouring it into an ice cream machine and turn it into a beautiful ice cream.
Serve the ice cream as soon as possible, but otherwise keep it in a freezer that's -12 °C (10 °F).
