White Russian Ice Cream

Because of the ZWT4 I'm a new owner of an ice cream maker. In a month or less, I tried 4 recipes so far. But some of them, I made half batches. That way, I can try more LOL This one from Rachael Ray looks amazing. You know me, when there's booze, it's even better LOL (A note from Rachael Ray : Think twice before serving this to children, the alcohol doesn't cook off.)

• Ready In: 15 mins
• Yields: 1 quart

Ingredients

• 1  cup  whole milk
• 1⁄2 cup sugar
• 1  pinch salt
• 5  large  egg yolks, beaten
• 2  cups heavy cream, chilled
• 2  tablespoons  coffee liqueur, chilled
• 2  tablespoons vodka, chilled

Directions

1. In a small saucepan, cook the milk, sugar and salt over medium-high heat, stirring occasionally, until the sugar dissolves, about 4 minutes (do not let the milk boil).
2. Slowly pour one-half of the hot milk mixture into the eggs, whisking. Pour the mixture back into the saucepan and cook over low heat, stirring and scraping with a heatproof spatula, until thick enough to coat the spatula, 8 to 10 minutes.
3. Strain the mixture into a metal bowl. Stir in the heavy cream. Refrigerate until cool, about 2 hours.
4. Stir the coffee liqueur and vodka into the ice cream base. Pour into an ice cream maker and process according to the manufacturer's instructions.