{edible gift} Homemade Irish Cream

Every winter, I crave an icy glass of Bailey’s Irish Cream. Something about it is filling and comforting when the cold weather rolls in.  This year I decided heck, I can make my own butter, I want to try this!  A mason jar filled with this delicious concoction is sure to please almost anyone this holiday season and it only takes a couple of minutes to prepare!

The AllRecipes.com recipe I followed suggested a full cup of heavy cream. My first batch came out incredibly thick (sickeningly so), so I adjusted it here:

RECIPE: Homemade Irish Cream

½ c                   Heavy Cream (we use Meadowbrook Dairy, it’s divine!)
½ c                   Whole Milk
14 ozs              Sweetened Condensed Milk
1 2/3 c             Irish Whiskey
1 t                      Coffee Granules (I ground a fair-trade organic blend finely w/ my home grinder)
2 T                    Chocolate Syrup
1 t                     Vanilla Extract
1 t                     Almond Extract (I left this out, personal preference)

In your Blender, combine all ingredients and mix on a low setting for 30 seconds. Strain into a clean jar, top it and refrigerate. It will stay good for 2 weeks as the alcohol preserves the dairy somewhat.

Tip 1: Don’t blend too long or your heavy cream will begin to separate into butter! This might sound good…Irish Cream Butter…but no, all that happens is you get a lot of lumps.  Yuck – I strained my first batch several times to save it.

Tip 2: I got gifted with a huge pack of vanilla beans recently by my fellow baking friend, Kate. I thought this recipe would be a neat vehicle for them, but the bean (in my view) gave off an uncomplimentary flavor. I used vanilla extract in my second batch.

Mmmm…I drank almost the whole bottle of the second batch in one night!  Use a nice bottle or jar, put on a pretty bow with a label or a card and you’ve got a perfect, easy gift for that Irish Cream lover in your life!



15 Comments Add yours

  1. Can’t wait to try this one with milk straight from my girls!
    Thanks for your trial and error; saves me a few mistakes I was sure to make.

  2. This is the best idea ever!!

  3. I thought there had to be a recipe for this! Love it and I think it would be nice in the morning as well;) in my coffee…

  4. Meg B. says:

    Oh my Britin! You have saved the day. The adults in my family chose only to exchange ‘consumable’ gifts. This qualifies and will be a HUGE hit! Question: does MB sell 1/2 gallon heavy cream to anyone or just businesses?

  5. Britin F. says:

    Thanks everyone! I l really liked the way my second try turned out and hope you & gift recipients enjoy! @Meg B, I’m pretty sure Meadowbrook will deliver heavy cream in 1/2 gals to anyone w/ regular home milk delivery ($8 per 1/2 gal). Chuck Van Wie (one of the original owners – he’s ancient!), when they couldn’t provide butter from the Country Creamery to us any longer, suggested I start making our bakery butter with their HC – it really is superior to any provided by other local dairy’s since it’s vat-pasteurized and not subjected to high heat or degraded by traveling through tubing during processing. The butter “comes” very quickly due to the high fat content. I really can’t say enough good things about MB: the cows are pasture raised for as much of the year as poss., the Van Wie family grows their own non-gmo alfalfa and corn for feed, and the cows are treated humanely with emergency-only antibiotics and no hormones on a small, local, family farm that has been in biz for decades. Chuck still does weekly deliveries and is always pulling my leg in some way when he deilvers very early Tuesday mornings when I’ve just rolled out of bed. Meg, I know you are familiar w/ MB already, but here’s their phone if you’d like to arrange delivery! (518-768-2451)

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  7. Lauren says:

    Does this need to be refrigerated?

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