guest editor Noel McMeel
Homemade Irish cream Makes 1.9 litres
“As an ice-cream topping or a coffee syrup or served on the rocks, Irish cream never fails to turn the moment into a party. Rich, creamy, and decadent, it’s embarrassingly easy to make, and it packs a huge wallop in the “impress your friends” category, eliciting moans and demands for the recipe. This recipe calls for homemade chocolate sauce, but a quality, store-bought brand will work just fine. It’s up to you whether you choose to keep the secret of its simplicity or to share it with your fans.” 2 large egg yolks 2 x 397g tins of sweetened condensed milk 480ml double cream 60ml strong brewed coffee (preferably French or Italian roast) 3 tbsp homemade or good quality chocolate sauce 1 tbsp vanilla extract 1 tbsp almond extract Pinch of salt 600ml Irish whiskey 1 In a large mixing bowl, whisk the egg yolks for two minutes, or until they’re thick and lemon-colored. Add the sweetened condensed milk, cream, coffee, chocolate syrup, vanilla, almond extract, and salt until the mixture is smooth and uniform. Whisk in the whiskey. 2 Funnel into sterilized jars or bottles, and store in the refrigerator for up to two weeks. Per Serving 164kcals, 7g fat (4.3g saturated), 14.5g carbs, 14.1g sugars, 2.4g protein, 0g fibre, 0.042g sodium
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EF126_017-028_Noel_Mc_Meel.indd 23
Easy Food 23
06/12/2017 14:11