4 cups milk
1 cup heavy cream
1/3 cup Baileys Original Irish Cream
2 tsp vanilla extract
1 cup crushed peppermint candies
1 bunch fresh mint leaves
pinch of kosher salt
Whisk together 2 cups milk, 1 cup crushed peppermint candies and 1 bunch fresh mint leaves in medium saucepan. Bring to simmer over medium heat, stirring until peppermints are dissolved. Remove from heat and let stand 20 minutes; remove and discard mint.
Stir in another 2 cups milk, 1 cup heavy cream, ⅓ cup Baileys Original Irish Cream, 2 tsps vanilla extract, and a pinch of kosher salt. Refrigerate until cold, at least 4 hours to 24 hours. Serve over ice.
Courtesy of Damn Delicious