Irish Creme

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Irish Cream Liqueur

Half of a 750 ml. bottle of Jameson’s Irish whiskey (or any Irish whiskey you like)
1 14-oz. can sweetened condensed milk (NOT evaporated milk…see the link in Kel’s comment below)
1 cup heavy cream
4 eggs
2 Tbls. chocolate syrup
2 tsp. instant espresso
1 tsp. vanilla extract
1/2 tsp. almond extract

Gather together your ingredients.
Put the condensed milk in your blender.
Pour in the cream.
Crack the eggs into a small bowl and add the eggs to the blender.
Add chocolate syrup and espresso powder, vanilla, and almond extract.
Cap your blender and process ’til smooth. The condensed milk is pretty thick. It may take a minute or two for it to distribute completely.
Add whiskey and blend again and strain into a bottle Keeps about a month.

Homemade Baileys Irish Cream Recipe

Here is the homemade Baileys Irish Cream recipe for all of my friends, both on and offline. It's easy enough that you should have time to whip up a batch to take to your New Year's Eve parties! I found the recipe on a discussion forum on Chowhound. The entire discussion is worth a read. It contains lots of information about the drink. I am repriting it below with my notes.

1 C light cream (I used heavy whipping cream, which made it even richer)
14 oz sweetened condensed milk
1 2/3 C Irish whiskey (I used Jameson's)
1 t instant coffee
2 T Hershey's chocolate syrup (I used Torani)
1 t vanilla
1 t almond extract (I skipped this entirely)

Combine all ingredients in a blender and set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate. Shake before using.
Will keep for up to 2 months.


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Allrecipes Irish Cream
Ingredients

1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions

In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

[Only admins are allowed to see this link] (needs translating from Bulgarian)

Homemade_Baileys

Ingredients
for 600 ml:
250 ml cream 30-35%
20 ml milk
30 g sugar
170 ml sweetened condensed milk
50 ml strong coffee
200 ml Irish whiskey
1 tablespoon vanilla extract

Method of preparation:
Heat to boiling milk and cream aside.
Caramel, add it to a trickle milk mixture.
Stir well.
Add condensed milk, whiskey, coffee, and vanilla extract.
Bring to a boil and remove from heat.
Cool, pour into a bottle with a stopper.
Allow the liquor to mature in the fridge for two weeks.