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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).