Irish Cream Liqueur
"I've had this recipe for close to 20 years. I usually make several batches around Christmastime and give out pints as gifts. Everyone raves about it." - Recipe submitted around the year 2000 by an unnamed visitor to CooksRecipes.com.
4 large eggs
1 (14-ounce) can sweetened condensed milk
1 teaspoon almond extract
1 teaspoon vanilla extract
2 heaping tablespoons chocolate syrup
1 pint whipping cream
1 cup whiskey (preferably Irish)
- Place all ingredients in a blender and blend at medium speed for a few minutes. (Be care, don't over blend or the whipping cream takes over.)
- Store in tightly closed container in the refrigerator for up to 1 month; stir or shake before serving.
Makes approximately 2 quarts.