Homemade Irish Creme (Thrower) Recipe

From correspondent J. S. Thrower.

• 1 quart half and half
• 4 cups milk
• 8 egg yolks
• 1 3/4 cup sugar
• 2 tablespoons chocolate syrup (or 1/2 teaspoon chocolate extract)
• 1/4 teaspoon coconut extract
• 3 teaspoon pure vanilla extract (imitation okay)
• 1/4 teaspoon almond extract
• 2 to 3 cups Irish whiskey

Combine half and half, milk and 1 teaspoon vanilla into a 6 quart (or larger) pot. (Medium) Heat to boil, stirring consistantly to prevent sticking to botttom of pot and or scalding milk.

In a medium size bowl, with an electric mixer, combine egg yolks, sugar and 1 teaspoon vanilla. Beat at high speed approx 5 minutes until a creamy light yellow froth is made.

After the milk comes to a boil, add 1/2 of the egg mixture , STIRRING CONSTANTLY. Reduce heat to low, maintain slow boil. After first egg mixture has completely dissolved, add the rest of the egg mixture. Cook another five minutes stirring constantly. Mixture will rise to top of pot and become creamy. Remove from heat and pour mixture into a large plastic or glass bowl. Place plastic wrap DIRECTLY ON TOP of all of mixture, and place in refrigerator to cool (approx 3 hours).

After liquid has cooled remove plastic wrap, with spoon or (FLAT LADLE), Skim foam from the top of the liquid. After foam has been removed. Add the irish whiskey, 1 teaspoon vanilla, chocolate syrup (extract), almond extract. Blend well with electric mixer, pour into bottles, cap and store in refridgerator. Liqueur can be drank immediately but will be best in three days, after liqueur thickens and extracts absorb.

Makes approx. 3 750 ml bottles