In a large bowl, stir together milk, vanilla, salt and Kerrygold Irish Cream Liqueur. Set aside.
Place cream in a chilled mixing bowl and beat on medium-high speed for 2 minutes or until firm peaks form.
Fold 1/3 of whipped cream into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth.
Pour ice cream into loaf pan and freeze for at least 8 hours.
Note: Use a whisk to gently stir in some of the larger cream lumps that didn’t want to incorporate with the spatula. Just be careful not to over whisk the mixture or you’ll lose the air from your whipped cream.