Cut the vanilla bean in half and scrape out all of the seeds.
Mix the half & half, sugar, milk, and vanilla seeds in a large sauce pan over low heat. I also put the bean in the pot too to steep out more flavor.
Once mixture is warmed through, remove from the heat and discard the bean.
In a medium sized bowl beat the egg yolks until they are creamy and pale yellow.
Take 1 1/2 c. of the warm half & half and slowly beat into the egg yolks to temper them.
Take the warmed egg mixture and slowly whisk back into the remaining half & half in the sauce pan.
Heat up the saucepan over medium-low heat and whisk constantly until the mixture becomes thick.
Pour the custard through a fine mesh strainer into a clean mixing bowl. Add in the heavy cream & Drambuie and stir to combine.
Chill the mixture in the refrigerator or in a ziploc bag in an ice bath.
Once completely cool, process in your ice cream maker according to the manufacturer’s directions.
Pour into a container and freeze until set.
Serve the custard with butterscotch sauce, jimmies, pecans, and a cherry on top.
Spiked Butterscotch Sauce
In a large saucepan over low heat, melt the butter, corn syrup, and 1/4 c. water.
Once the butter has melted, add in the sugars. Stir to combine, scrape down the sides, and insert a candy thermometer.
Let the mixture simmer over medium heat until the temp reaches 245°, about 6-8 minutes.
When the mixture is golden brown and at 245°, remove the saucepan from the heat and carefully stir in the cream, Drambuie, and vanilla extract. Be careful as the mixture can bubble up when adding the cream.