Active time: 15 Minutes
Total time: 2 Hours 15 Minutes
1 Quart
Preheat a water bath with an immersion circulator to 158°F.
Combine the irish whiskey and coffee beans, seal in a vacuum seal bag.
Place the vacuum seal bag in the preheated water and allow to infuse for 2 hours. If you don’t have a thermo circulator, place the sealed bag in pot over very low heat with a candy thermometer and cook for 2 hours at 158°F. Be very careful not to exceed that temperature since the alcohol is combustible.
Allow the infused whiskey to cool before straining.
Combine the strained whiskey and sweetened condensed milk in a food processor and puree for one minute.
Combine the PGA and salt and while slowly pureeing sprinkle in. Blend for 2 minutes or until nicely combined.
Add the heavy cream and pulse twice, do not pulse anymore than twice to prevent turning the cream into butter.
Pour into a food safe container and place in the refrigerator until needed. Serve, and enjoy.
Based on 1 Review(s)
Comments (5)
November 19, 2019 9:54 am
[…] 360g (12 oz) Irish Cream […]
November 19, 2019 9:54 am
[…] Link: Home Made Irish Cream Irish Cream Tres Leche […]
November 27, 2019 12:41 pm
Made two batches, one yesterday following the recipe all the way and one today where I tweaked it a bit. Today I used a coconut flavored coffee and I used a little heavy cream and mostly half and half and kept the evaporated milk the same. Turned out really good!
November 27, 2019 12:42 pm
Made two batches, one yesterday following the recipe all the way and one today where I tweaked it a bit. Today I used a coconut flavored coffee and I used a little heavy cream and mostly half and half and kept the evaporated milk the same. Turned out really good.
November 27, 2019 1:06 pm
They looked great in IG!