Instructions: Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat.

Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil).

Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold.

Process custard in ice cream maker according to manufacturers instructions. Store covered in freezer.

This recipe yields about 1 quart.

Yield: 1 quart

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