White Russian Ice Cream

• 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

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.

milk, sugar, salt, egg yolks, heavy cream, coffee liqueur, vodka

Taken from www.food.com/recipe/white-russian-ice-cream-313425 (may not work)