Homemade whiskey cream




Now this homemade Irish cream is some thing that you can make give as a present or just keep and drink latter.  It is the perfect thing to make boozy ice cream with and you do not have to use the best whiskey. It is cover by any number of sweet creams like flavours that you can use a real cheap whiskey if you like.  In addition, you do not need loads of home brewing kit or house to make the thing its ready in seconds. Served it chilled with plenty of ice or in your coffee.

Ingredients
250ml/9fl oz single cream
1x 397g/14oz tin condensed milk
350ml/12fl oz Irish whiskey
1 tsp Camp coffee essence
3 tsp chocolate sauce
1 tsp vanilla essence
1 tsp almond essence
A pinch of xantham gum

Now if you are going to keep this for any length of time and you can keep it in the fridge but you will need to sterilise the bottles.  Wash the bottle in very hot water , use rubber gloves , if you can put your hand in it then it is not to hot enough or on the hot cycle of a dishwasher. Then preheat the oven to 160c/325f and put the bottles in the oven for 10-15 minutes to dry.  Then Leave them to cool.

Once you have nice clean bottles you can make your liquor.  Just pour half  the liquid in to a blender and turn it on .  Now add the xantham gum to the liquids as it is blending it need to go in to the mix as it is blending or it will just form lumps. Then once you have done this add the rest of the liquid and blend for about 30 seconds so every thing id fully mixed together.

Now if you are wondering what xantham gum is you can find it in health food shops and you might get it in the odd supermarket.  It is a jelling agent that you use in diabetic pastry and other things.  It has a really goo stabilising quality so that when you come back to you home made whisky cream it will not have split.  But like I said do not just add it to the liquid unless it is going to be blended straight away and just a little at a time.

Then once you have made it straight in to your cool bottles and seal them well and it will keep for about a month or more, or so I am told it will do if you leave it that long.

Now you can add extra coffee chocolate or vanilla if you like it all depends on your taste.  Also I do not know why you could not do some thing like this with brandy either, I have just had a thought of what we could have with the Christmas pudding. 

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