INGREDIENTS
2.5 cups Bailey's Espresso Creme
2 cups heavy cream
1.5 cups sugar
12 egg yolks
2.5 teaspoons vanilla extract
1 teaspoon ground cinnamon
.5 teaspoon ground nutmeg
DIRECTIONS
1. Combine milk, cloves, .5 teaspoon vanilla, and cinnamon in a saucepan and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes or until thick. Do not allow mixture to boil. Strain to remove cloves and let cool for about an hour.
3. Stir in Bailey's, heavy cream, 2 teaspoons of vanilla, and nutmeg. Refrigerate before serving.
