Ingredients
- 200g (7 oz) Irish Whiskey
- 20g (2 tbsp) Coffee Beans
- 397g (1 can) Sweetened Condensed Milk
- 0.5g (⅛ tsp) PGA
- 5g (1 tsp) Salt, Kosher
- 400g (14 oz) Heavy Cream
Equipment
Timing
Active time: 15 Minutes
Total time: 2 Hours 15 Minutes
Yield
1 Quart
-
Infuse Whiskey
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 and Blend
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)
12 Comments.
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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!
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.
They looked great in IG!
I am NOT a fan,
I have made 2 batches and this tastes nothing like any Irish Cream I have ever tasted… The flavor can best be described as a caramel flavor. In fact, I dumped out the first batch because I believed I had caused the problem due to not adhering to the recipe closely enough….. The second batch was made strictly according to the recipe and had exactly the same flavor and issues as the first batch…….
The best I can tell, the flavor is a result of infusing the coffee beans with the liquer…… a technique i would not repeat again….. virtually every other recipe calls for a teaspoon or so of instant coffee as opposed to the infusion process……….
5 g of PGA thickens the emulsion way too much… and yes, I only pulsed the blender after adding the heavy cream so I would not whip it up……..
As for the heavy cream, I would not use it again….. assuming I were ever to try this recipe again (which is doubtful), I would use half and half instead…….
Definitely feel free to modify the recipe for what works for you. There’s no one size fits all when it comes to taste preferences. ?♂️
Ray, the recipe calls for 0.5g PGA, not 5g!
0.5g not 5g
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0.5g not 5g