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From: rcl@tellab1.UUCP (Opus)
Newsgroups: net.cooks
Subject: Re: Homemade Irish Cream
Message-ID: <398@tellab1.UUCP>
Date: Mon, 24-Sep-84 11:26:30 EDT
Article-I.D.: tellab1.398
Posted: Mon Sep 24 11:26:30 1984
Date-Received: Wed, 26-Sep-84 19:18:00 EDT
References: <1818@iddic.UUCP>
Organization: Bloom County
Lines: 56

< 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.)

If you want to be picky (which I do :-}), the use of brandy makes this
a Brandy Cream (a subtle difference, granted, and after a few "taste
tests",
who's gonna notice! :-}).  A true Irish Cream would use Irish Whiskey instead.
Rum is also a good substitute, making something similar to Myers' (sp?)
rum cream!

< 
< 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).

Yep!  The recipe I have (out of an add for Eagle Brand Condensed Milk,
I think) says that the mixture should be refrigerated, and will only
keep for about a month, so don't make too much!
-- 

				Ron Lewen
				....ihnp4!tellab1!rcl

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Th...th...th...th...that's all, folks!