Homemade Irish Cream and Curdling
I tried to make homemade Irish cream according to the following recipe, which is found all over the internet and has hundreds of great reviews. However, the mixture I created curdled!
A. What could I have done wrong? How can I avoid this problem in the future?
B. Can I still use the Irish cream I created? Should I just separate the liquid from the curds?
Homemade Irish Cream
1 C heavy cream
14 oz. sweetened condensed milk
1 1/3 C Irish whiskey
2 T chocolate syrup
1 t instant coffee
1 t vanilla extract
1 t almond extract
Place all ingredients in a blender or food processor and blend for 1 minute. Store in an airtight container in refrigerator for up to one month.