Irish Cream Liqueur(Comparable to Baily's)
1 cup light cream
1 (14 oz.) can sweetened condensed milk
1 2/3 cup Irish Whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all ingredients in a blender and blend at high speed for 30 seconds. Place in a tightly sealed bottle and refrigerate. Shake well before serving. NOTES : Liqueur will keep for 2 months if refrigerated.
2 cups half-and-half (or 1 cup heavy cream and 1 cup milk)
4 egg yolks
½ cup plus 3 tablespoons sugar
1 cup Irish Whiskey
1 teaspoon chocolate extract
2 teaspoons pure vanilla extract (not imitation)
1 teaspoon coconut extract
¼ teaspoon almond extract
Place half-and-half in a heavy saucepan. Bring to a boil over low heat. Beat egg yolks with sugar until thick and pale yellow in color. Whisk in half the hot milk mixture, a small amount at a time. Return mixture to saucepan. Heat gently, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Do not let boil or mixture will curdle.
Remove from heat and pour into a bowl. Cover by laying plastic wrap directly on surface to prevent a skin from forming. Regrigerate until completely cool.
Remove cream mixture from refrigerator and stir in the Irish Whiskey and the extracts. Pour into bottles and store in refrigerator.
There is no aging period for this liqueur.