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1 1/3 c. whipped cream
2/3 c. milk
2/3 vanilla bean, split lengthwise
4 egg yolks
1/4 c. sugar
1/4 c. Bailey's original Irish cream liqueur

Scald cream and milk with vanilla bean in heavy medium saucepan. Meanwhile, whisk yolks and sugar in medium bowl to blend. Slowly whisk in scalded mixture. Return custard to saucepan and stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes; do not boil or mixture will curdle. Strain into medium bowl. Stir into liqueur. Cover and chill. (Can be prepared one day ahead.) Makes about 2 1/2 cups.
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