Lessons learned

Maj · Post by **Maj** » Thu Jan 19, 2012 11:41 am

That's great. Thanks!

Now does anyone have a recipe for Irish Cream?

Ancient History · Post by **Ancient History** » Thu Jan 19, 2012 12:34 pm

1 cup heavy cream
1 can sweetened condensed milk
1 cup whisky
1 teaspoon ground coffee or coffee liquor
1 teaspoon vanilla bean extract
1 square baker's chocolate

Melt the chocolate in a large saucepan on a low heat, add in the cream and condensed milk and stir until uniform, then let sit until a skin forms. Peel off the skin and stir in the coffee, whisky, and vanilla, then take it off the heat and whip - using a blender if you like. Bottle tightly and refridgerate; shake before using. Keeps 1-2 months.

Maj · Post by **Maj** » Thu Jan 19, 2012 12:39 pm

I'm gonna ask the same question as before, though: Why whiskey?

sabs · Post by **sabs** » Thu Jan 19, 2012 1:17 pm

Because it's IRISH cream?

RobbyPants · Post by **RobbyPants** » Thu Jan 19, 2012 1:24 pm

Ancient History wrote:1 cup heavy cream
1 can sweetened condensed milk
1 cup whisky
1 teaspoon ground coffee or coffee liquor
1 teaspoon vanilla bean extract
1 square baker's chocolate

Melt the chocolate in a large saucepan on a low heat, add in the cream and condensed milk and stir until uniform, then let sit until a skin forms. Peel off the skin and stir in the coffee, whisky, and vanilla, then take it off the heat and whip - using a blender if you like. Bottle tightly and refridgerate; shake before using. Keeps 1-2 months.

I love this forum. Now, if I hadn't been given one-and-a-half bottles of the stuff for Christmas, I'd have to go and try this out!

I can give a whiskey slush recipe if anyone's interested. That stuff is great in the summer. You just poor ginger ale over it, add a cherry if you're into that sort of thing, and then wonder how you managed to have four of them before feeling the effects!

Maj · Post by **Maj** » Thu Jan 19, 2012 2:55 pm

sabs wrote:Because it's IRISH cream?

Yeah. I thought of that. And that's actually why I asked. Since I don't really understand the process of making fermented cream, I didn't know if people who tried to copy something like Bailey's added whiskey because it was Irish or because that's where the flavor actually comes from.

RobbyPants wrote:Now, if I hadn't been given one-and-a-half bottles of the stuff for Christmas, I'd have to go and try this out!

I would love to get my hands on a bottle of Sheridan's. It's not a US-available thing, but it's delicious.