Bailey's Irish Cream Homemade
Another homemade Bailey's Irish Cream. If you would like to have it for the Christmas holiday or to give as gifts, start making it in October; the longer it sits, the better it is, and I am even talking years!
Another homemade Bailey's Irish Cream. If you would like to have it for the Christmas holiday or to give as gifts, start making it in October; the longer it sits, the better it is, and I am even talking years!
- Carbohydrate 195.915 g
- Cholesterol 912.6 mg
- Fat 98.3892 g
- Fiber 1.42800004005432 g
- Protein 48.7476 g
- Saturated Fat 56.84784 g
- Serving Size 1 1 recipe (1072g)
- Sodium 679.624 mg
- Sugar 194.486999959946 g
- Trans Fat 7.25447999999999 g
- Calories 2349 calories
Step-by-step
- Blend in blender for 2 minutes
- Put in dark bottles and refrigerate for at least 4 weeks.
The Emulsion Mechanics of Cream and Spirit
Irish whiskey provides the alcoholic backbone that acts as a preservative, while high-fat whipping cream delivers the rich mouthfeel characteristic of commercial liqueurs. Alcohol disrupts fragile dairy proteins by stripping away their surrounding water molecules, which can easily lead to curdling if blending is not executed with precision. Blending these components continuously for a full two minutes forces the milk fat globules and the high-proof spirit into a suspension. Sweetened condensed milk supplies both sucrose and concentrated milk solids, thickening the continuous phase and physically preventing the dispersed fat droplets from coalescing into an oily layer.
Historical Roots and Aging Chemistry
Commercial Irish cream emerged in Dublin during the 1970s as a deliberate blending of the nation's two most prominent exports: dairy and whiskey. Storing this mixture in dark glass bottles shields riboflavin and other light-sensitive compounds in the cream from ultraviolet degradation, preventing off-flavors caused by photo-oxidation. Allowing the liquid to rest in refrigeration for at least four weeks encourages complex esterification reactions between the whiskey congeners and the dairy fats, mellowing the ethanol burn significantly over time. Keeping the storage temperature consistently below 40 degrees Fahrenheit is essential for microbiological safety when incorporating raw eggs into dairy-heavy matrices.
