1. Create an ice bath by filling a large roasting pan or casserole dish with ice water half way up. Pour 1 cup of cream into a medium size bowl and place the bowl into the ice bath and place a strainer on top of the bowl. Set aside.
2. Add remaining 1 cup of cream, milk, sugar, espresso granules and salt into a saucepan over medium heat. Stir mixture until sugar dissolves and tiny bubbles appear around the edge of the pan, about 3-4 minutes. Set aside to cool slightly.
3. Whisk the egg yolks in a bowl then pour heated (slightly cooled) cream mixture onto the egg yolks and whisk constantly to prevent curdling. Place the combined egg and cream mixture into a saucepan and cook over low heat, stirring constantly until the custard thickens (it should be thick enough to coat the back of a spatula and hold a line drawn through it) and temperature on an instant read thermometer reads 175 degrees F. Remove pan from heat and strain custard into the cold cream in the ice bath. Stir custard mixture to below 70 degrees over ice bath. Add cooled chocolate and Kahlua and stir to combine.
4. Transfer custard to refrigerator to chill for at least 4 hours or overnight. Remove from refrigerator and transfer to your ice cream maker and churn according to manufacturer’s instructions.

1. Create an ice bath by filling a large roasting pan or casserole dish with ice water halfway up. Pour 1 cup of cream into a medium size bowl and place the bowl into the ice bath and place a strainer on top of the bowl. Set aside.

2. Add remaining 1 cup of cream, milk, sugar and salt into a saucepan over medium heat. Stir mixture until sugar dissolves and tiny bubbles appear around the edge of the pan, about 3-4 minutes. Set aside to cool slightly.

3. Whisk the egg yolks in a bowl then pour heated (slightly cooled) cream mixture onto the egg yolks and whisk constantly to prevent curdling. Place the combined egg and cream mixture to a saucepan and cook over low heat, stirring constantly until the custard thickens (it should be thick enough to coat the back of a spatula and hold a line drawn through it) and temperature on an instant read thermometer reads 175 degrees F. Remove pan from heat and strain custard into the cold cream in the ice bath. Stir custard mixture to below 70 degrees over ice bath. Add Bailey’s and stir to combine.

4. Transfer custard to refrigerator to chill for at least 4 hours or overnight. Remove from refrigerator and transfer to your ice cream maker and churn according to manufacturer’s instructions.

To Assemble into an ice cream cake:

· Place plastic wrap on the bottom of an 8-x-4-inch loaf pan with 2 inches hanging over each side. Spread chocolate Kahlua ice cream on the bottom and then spread Baileys Vanilla ice cream on top. Fold overhanging plastic wrap over the top to tightly cover and freeze overnight.

· Remove ice cream cake from freezer and remove plastic wrap. Cover all sides of with crushed Oreo (1 ½ cups of crushed Oreos, about 20-24 whole Oreos). Return to fridge as needed, if the ice cream starts to melt while working with it. Once fully covered, freeze for an hour before serving or store for up to 2 weeks. Slice and serve and when ready.