2 c. half and half (or use 1 c. heavy cream & 1 c. milk)
4 egg yolks
1/2 c. plus 3 tbsp. sugar
1 c. Irish Whiskey
1 tsp. chocolate extract
2 tsp. pure vanilla extract (do not use vanilla flavoring)
1 tsp. coconut extract
1/4 tsp. almond extract

Place half and half in a heavy saucepan. Bring to a boil over low heat. Beat egg yolks with sugar until thick and pale yellow in color. Whisk in half the hot milk mixture, a small amount at a time. Return mixture to saucepan. Heat gently, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Do not let boil or mixture will curdle. (If mixture begins to curdle, immediately remove from heat and transfer to a blender. Blend until smooth.) Remove from heat and pour into a bowl. Cover by laying plastic wrap directly on surface to prevent a skin from forming. Refrigerate until completely cool. Remove cream mixture from refrigerator and stir in the Irish Whiskey and the extracts. Pour into bottles and store in refrigerator. It's ready to use.