Irishmistcream Recipes

IRISH CREAM LIQUEUR RECIPE

Steps:

• Gather the ingredients.
• In a blender , combine all of the ingredients.
• Blend on high for 20 to 30 seconds, or until smooth.
• Pour into a bottle using a funnel and seal tightly. Place in the refrigerator to chill for at least 1 day before using.

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

HOMEMADE IRISH CREAM

Steps:

• In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator., For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired.

IRISH MIST CREAM

Steps:

• Bring the milk to boil in a pan.
• Remove from the heat.
• In a bowl, whisk the egg yolks and 2 tablespoons of caster sugar.
• Add the milk and whisk to combine.
• Pour mixture back into the pan, cook over a low heat for 7 minutes; do not boil.
• Dissolve the gelatine in boiling water, and add to the hot milk mixture, stirring well.
• Pour in the Irish Mist, and refrigerate for about 40 minutes or until the mixture begins to set.
• Beat the egg whites until soft peaks begin to form, sprinkle with the remaining castor sugar, and beat until it dissolves.
• When the milk and egg mixture begins to set, fold through the whipped cream and beaten egg whites.
• Pour into 8 glass serving dishes, and refrigerate until fully set.
• Decorate with the extra whipped cream and chocolate.

IRISH CREAM DREAM

Steps:

• Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processer, pulse gingersnap cookies with melted butter until small crumbs form for the crust. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping.
• In a large bowl, whisk heavy cream with sugar until soft peaks form. In a separate large bowl, add the espresso powder and condensed milk and blend until espresso powder is dissolved. Whisk in Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.

SEMI-HOMEMADE IRISH CREAM

Steps:

• In the container of an electric blender, combine cream, evaporated milk, condensed milk, whiskey, chocolate syrup and coffee; process until smooth. Let chill for at least 4 hours before serving.

HOMEMADE IRISH CREAM

Steps:

• Spoon the dulce de leche into a bowl, then beat in the coffee, vanilla and whiskey until smooth. Stir in both pots of cream until well mixed.
• Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice.