Irish Cream Liqueur III

A wonderful liqueur recipe to use to make several batches around Christmas time and give out pints as gifts. Everyone will rave about it.

Yield

2 quarts

Ingredients

4 large eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon almond extract
1 teaspoon vanilla extract
2 heaping tablespoons chocolate syrup
1 pint whipping cream
1 cup whiskey (preferably Irish)

Directions

Place all ingredients in a blender and blend at medium speed for a few minutes. (Be care, don't over blend or the whipping cream takes over.)

Store in tightly closed container in the refrigerator for up to 1 month; stir or shake before serving.

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