"I've had this recipe for close to
20 years. I usually make several batches around Christmas time
and give out pints as gifts. Everyone raves about it." -
Name not submitted.
Irish
Cream Liqueur
- 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.
