Irish Cream Frozen Custard

• 2 (12 fluid ounce) cans evaporated milk
• 3 cups whole milk
• 2 cups Irish cream liqueur
• 1 (14 ounce) can sweetened condensed milk
• 1 cup brown sugar
• 1/4 cup white sugar
• 5 eggs
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch salt
• 1 vanilla bean

1. Beat evaporated milk, whole milk, Irish cream liqueur, sweetened condensed milk, brown sugar, white sugar, eggs, cinnamon, nutmeg, and salt together in a large bowl using an electric mixer; transfer to a large pot.
2. Slice vanilla bean down the middle and scrape seeds into the milk mixture. Place vanilla bean pod into the mixture and stir. Bring milk mixture to a boil and cook, stirring constantly, until thickened, 2 to 3 minutes. Remove pot from heat and cool to room temperature.
3. Fill a blender halfway with milk mixture and blend until smooth, about 15 seconds. Repeat with remaining milk mixture. Transfer milk mixture to a storage container and refrigerate until cold, 2 hours to overnight.
4. Pour milk mixture into an ice cream machine and freeze according to manufacturer's instructions.

milk, milk, irish cream, condensed milk, brown sugar, white sugar, eggs, ground cinnamon, ground nutmeg, salt, vanilla bean

Taken from www.allrecipes.com/recipe/233148/irish-cream-frozen-custard/ (may not work)