Whisk Together Cream / Milk and Sugar in a large pan until sugar disolves. let it JUST simmer then remove from heat.

Whisk the Egg yolks and vanila until Pale and thickened (3-4 mins)

Add 1/4 cup warm cream mixture into the egg 4-5 times - this will temper the eggs.

Add the Tempered egg mixture into the pan and whisk constantly over a medium heat until mixture starts to thicken around 6-10 mins. it should coat the back of a wooden spoon. rEmove from heat - pour into a large bowl. Alway to cool for 30 mins then put into Fridge around 4 hours (over night is best)

Pour mixture into ice cream maker and follow instructions for medium ice cream. 3 mins before finish add the baileys (not before or it will mess up the freezing) put into a freezer safe container and freeze again for 3 hours or over night then ENJOY :P - will last for about 2 weeks in freezer but mines normally gone in 2 days :)