Project of the day: Home-made Irish Cream
I went out to dinner with the Ninja and his sister, and well, long story short, we decided very spur-of-the-moment to make Irish Cream.
Yeah, that’s just what happens.
Ninja actually stumbled on the recipe a while ago and sent it my way. Its been on my list of things to try ever since.
We made some modifications:
- I used amaretto instead of almond extract (same basic thing right?)
- I couldn’t justify buying instant espresso for just two teaspoons, so we made some really dark coffee, then reduced it on the stove and added a tablespoon of that.
- I like how cinnamon compliments the flavors here, so we added half a teaspoon.
- This last is more of an oops than a modification: I was a little too enthusiastic with the whiskey, and added a little more than half the bottle. As in about three-quarters of it. So we ended up doubling the recipe to accommodate, which fit perfectly in Ninja’s half-gallon growler.
About the eggs: the booze WILL kill anything that can hurt you (science), but we tried it both ways and I couldn’t tell the difference. So if you’re worried or just a little off put by the thought of raw eggs in your drink, it’s no big deal to leave out.
In the end, despite the mess and minor difficulties, it is DELICIOUS! After chilling out in the fridge overnight, it is the creamiest not-bailey’s I’ve ever had! You need to shake it to dissipate the thick layer that forms at the top. Totally worth it!
And its great on its own, but we made celebratory milkshakes to revel in our success. They were even more delicious than we were expecting!
Irish Cream Milkshakes
2 cups vanilla icecream
1/2 cup Irish cream (see below)
based off Hungry Mouse’s
14oz sweetened condensed milk
1 cup heavy cream
2 eggs (optional)*
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
2 teaspoons amaretto
2-3 teaspoons dark coffee, reduced in a sauce pan over the stove to half its original volume
1/2 teaspoon cinnamon
375 ml Irish whiskey (half a bottle)
Blend everything except the whiskey together until it’s uniform, then mix in the whiskey.
Bottle and keep in the fridge for up to a month.
Makes 1 quart.
Note: We did use a blender, because the Ninja’s housemate conveniently had one, but in the absence of one I’m sure a little elbow grease will do the trick. I’d recommend a whisk or fork for getting the condensed milk incorporated with the flavor bits first (coffee, extracts, chocolate), then the cream, then the whiskey.