Homemade Baileys Irish Cream

It's that time of the year again....end of the school year, 'Teacher Present Time'! My son is leaving his school at the end of this week, and moving up to Juniors. Over the last 4 years I have added something homemade into each gift time, at Christmas and end of year. They have ranged from macarons, biscuit tin selection, hot fudge sauce (that was a winner!), marshmallows, passionfruit curd and a few other bits and pieces.

This year I did booze. Who doesn't love a boozy gift? I've been wanting to make this Baileys Irish Cream for a while now. I got the idea from Lucy over at Bake. Play. Smile, a fabulous Aussie food blogger. You can link straight to her recipe, or I will add it below.

Beware: this has a bit of a kick to it. To make it less potent, reduce the amount of whisky.

Homemade Baileys Irish Cream

Taken from Bake.Play.Smile

Ingredients:

375ml (1 2/3 c) Irish or Scotch Whisky

397g tin of condensed milk

250 ml (1 cup) double cream

1 tsp vanilla extract

1 tsp instant coffee powder/granules

3 Tbsp chocolate sauce

Method:

1. Combine all the ingredients into the jug of a multispeed blender. Turn to medium to high speed for 20 seconds until all ingredients have combined.

If the cream starts to curdle slightly, reduce the speed and gradually build up again. Alternatively, if it has curdled, strain the liquid through a sieve, allow the strained mixture to settle and remove the froth from the top.

2. Pour into sterilised bottles, seal and store in the fridge.

3. This can stay in the fridge unopened (as if!) for two months.

Note: 

• I bought some chocolate sauce from Marks & Spencer but you could any ice cream sauce. 
• This makes about 1 litre of Baileys.
• I originally made this with double cream but when tasting it over the weekend, my sister-in-law and I decided it was a bit too thick, so I thought about changing to single cream. However after talking with another friend who DID use single cream, she said it was too thin. So my final conclusion is....keep it double, shake it before pouring and drink over ice, which as it melts will thin it slightly.

Enjoy over crushed ice or poured over vanilla icecream.