2 c. heavy cream
3 eggs, separated
3/4 c. granulated sugar
1 tsp. vanilla extract
1/2 c. heavy cream
1/2 c. Bailey's Irish Cream
5 oz. semi-sweet chocolate, melted

Whip 2 cups of heavy cream to soft peaks. Separately, whip separated egg whites to stiff peaks. Fold whites into whipped cream and hold in refrigerator.

Over a double boiler, whisk together the egg yolks, sugar, vanilla and 1/2 cup heavy cream; whisk until hot, then set in bowl of ice water, to cool down.

Add the Bailey's to the mixture while cooling down. When the mixture has cooled to the touch, stir in the melted chocolate, which will chip when it comes in contact with the cool temperature. Fold the chocolate mixture into the egg white and cream. Freeze for at least 8 hours.