Eierlikör

I finally remembered to translate this recipe, which is from Andrea's mother. It's a german recipe, so you'll need a kitchen scale.

10 egg yolks
200 g powdered sugar
250 ml heavy cream (I used a pint, which is a bit short, but it worked ok)
1 tsp vanilla extract (I used Trader Joes "Vanilla Paste", because I like the way the flecks of bean look in the finished Eierlikör)
150 ml grain alcohol or 500 ml brandy

Force the egg yolks through a fine sieve, then combine with the sugar and beat until foamy.
Add the cream and beat until you're happy with the thickness. (See notes 3 and 4)
Stir in the alcohol, pour into a bottle, and let it sit for at least a few days before drinking.

Random notes:

1. Bacardi 151 will probably work well in place of the grain alcohol
2. Unless you're a complete masochist, use an electric mixer.
   
3. You have a reasonable degree of control over the final thickness based on how much you beat the cream
   
4. The original recipe calls for you to put the bowl in a pot of warm water over very low heat while beating in the cream and then to transfer it to a bowl of cold water and stir for a bit before adding the alcohol. We couldn't figure out the reasoning behind these steps and they seemed like a pain in the ass, so we skipped them.