Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Tek) 9/26/83; site iddic.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxj!houxm!vax135!cornell!uw-beaver!tektronix!orca!iddic!timd From: timd@iddic.UUCP (Tim Dale) Newsgroups: net.cooks Subject: Homemade Irish Cream Message-ID: <1818@iddic.UUCP> Date: Fri, 21-Sep-84 17:56:27 EDT Article-I.D.: iddic.1818 Posted: Fri Sep 21 17:56:27 1984 Date-Received: Wed, 26-Sep-84 01:37:25 EDT Organization: Tektronix, Beaverton OR Lines: 37 Here is a home-brew Irish Cream recipe. It is *execellent* when modified as recommended. Whether it's "as good as Bailey's" is a matter of individual taste, but it's *awful good* when the thought of ~$16 for a fifth of Bailey's surfaces.... IRISH DREAM ----------- 8 oz. of Brandy (the smoother the better.. E&B and Christian Bros. works well.) 2 lg *fresh* eggs 1 can (14 oz nt. wt.) *sweetened* condensed milk 1 T chocolate syrup 1 T (yes, tablespoon) vanilla extract Combine all ingredients in blender. Blend for 8 mins. Recommend a speed just short of making the recipe foam. Refrigerate for at least 2 hours (though it is hard to wait!). Enjoy. -------------------------- Recommended Modification: Most folks feel the above recipe to be too thick and sweet. (It is very thick and very sweet...). Some folks like a glass on the rocks to "cut" it. My personal recommendation is to mix it in a 1:1 or 2:1 ratio with cold milk. Stir. This makes it much thinner and a little less sickenly sweet, and very close to Bailey's in taste. P.S.: though I'm not sure, it's probably a good idea to keep this recipe refrigerated all the time (commerical Irish Cream doesn't necessarily require constant refrigeration).