150g granulated sugar
4 large egg yolks
240ml heavy cream
1/4 teaspoon pure vanilla extract
4 tablespoon Baileys
some raisin soak in rum (optional)
Pour the milk into a medium size, heavy bottomed saucepan, add approximately 100g of the sugar, place over medium heat, and cook, stirring occasionally, until the mixture register 77C on an instant-read thermometer.
In a nonreactive, medium-size bowl, whisk together the egg yolks and remaining 50g of sugar until foamy and slightly thickned. Carefully temper the egg yolks with the hot milk mixture by slowly adding about half of the hot liquid to the eggs, whisking continously. Pour the heated egg mixture into the sauce pan with the hot milk and return to the stove top. Stirring continously with a wooden spoon or heatproof rubber spatula, cook the mixture over medium heat until it register 85C on an instant read thermometer or is thick enough to coat the back of the spoon or spatula, taking care to make sure the mixture does not boil. Remove from the heat. Emulsify the mix, if not completely smooth, before incorporating it into the cold cream.
Pour the heavy cream into a clean, large stainless-steel or glas mixing bowl set over an ice bath. Pour the heated custard through a fine mesh sieve or strainer into the cold cream, add the vanilla extract and stir until fully incorporated. Stir occasionally about every 5 minutes until the mixture has fully cooled. This should take about 1/2 hour. Remove the mixing bowl from the ice bath, dry off the bottome of the bowl if necessary, cover with plastic wrap, and chill in the refrigerator for at least 8 hours or overnight. Add in the Baileys and stir incorporated. When ready, pour the chilled mixture into the ice-cream maker and about 25 minutes from being done.
Remove the finished ice cream from the ice cream maker and add in the drained raisin then place in a plastic continer. Cover with plastic wrap by pressing the wrap gently against the top of the ice cream, affix lid to container, and place in the freezer to fully harden before serving.