10 eggs

250g sugar

Beat together well

600ml milk

Warm the milk, then add to the egg and sugar mixture over a double boiler, whisking constantly, and cook until the custard thickens.  DO NOT allow to boil, else the egg proteins will coagulate and the custard will be ruined!  The custard is ready when you can drizzle a line of the mixture into it, and the imprint remains there while you count up to eight.  Strain into a cool bowl and allow to cool in the fridge.

400ml cream

100ml baileys

100g white chocolate, chopped as fine or chunky as you prefer

Whip the cream to soft peaks, and fold through the cooled custard mixture with the Baileys and chocolate.  Churn the mixture in an ice cream machine until it has set, then keep frozen.

Chef Shane’s tip – Ice cream made without a churning machine will not be nearly as smooth, due to the ice crystals forming solid instead of creamy smooth.  Having said that, if you don’t mind a slightly icier texture, you can still make a lovely dessert this way.

Pour the prepared mixture into 1 or 2 shallow metal pans, such as cake pans. Place in the freezer until firm around the edges, but still slushy in the middle, usually about 20 to 45 minutes.

Remove the pans from the freezer and stir the firm and liquid portions together with a wooden spoon. Return to the freezer until the mixture is again firm around edges. Repeat this step several times every half an hour or so, until the mixture is uniformly frozen through.  Allow to soften slightly in the refrigerator before serving.