Liqueur À La Mode Recipe

Prepare the Ice Cream Base

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved, stirring occasionally.

Infuse the Vanilla

Split the vanilla bean in half lengthwise and scrape the seeds into the cream mixture. Add the vanilla bean pod as well. Continue to heat until just simmering, then remove from heat and let steep for 15 minutes.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until they are light and pale. Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly to temper them.

Combine Mixtures

Slowly pour the tempered egg yolks back into the saucepan with the cream mixture, stirring constantly. Return to low heat and cook until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

Cool the Base

Remove the mixture from heat, strain it into a bowl to remove the vanilla bean pod and any cooked egg bits. Stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.

Churn the Ice Cream

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm, about 4 hours.

Mix the Liqueurs

In a small bowl or pitcher, combine the vanilla liqueur and coffee liqueur. Stir well to combine.

Serve

Scoop the vanilla bean ice cream into serving bowls or glasses. Drizzle the liqueur mixture generously over the top of the ice cream.

Enjoy

Serve immediately and enjoy your Liqueur à la Mode!