Homemade Irish Cream Recipe (2024)

FAQs

What is the emulsifier in Bailey's Irish cream? ›

Emulsifier: E471, Acidity regulator: E331.

The key thing to remember when experimenting with Molly's Irish Cream drinks recipes is that cream liquors do not mix well with citrus based ingredients.

Now, you'll notice that this homemade drink contains dairy. This means that once you've made it, proper storage is key or you won't get to keep enjoying the drink for long. As a general rule of thumb, you can store your freshly made Irish cream for up to two months in the refrigerator.

Does Bailey's Irish Cream go bad or expire? Generally as long as you don't subject it to temperature extremes it will last well beyond the official 2 year "best taste before" date. Over time the taste will change and the liquid tends to go a bit darker but only really noticeable if you do a side by side comparison.

Original Irish Cream blends Irish whiskey and spirits with Irish dairy cream and a touch of rich chocolate and vanilla flavours. Pour over ice cream, mix into coffee, or enjoy it with ice for an originally delish Baileys moment.

The acidic lime juice causes the cream-based Baileys to curdle. The curdled Baileys does not taste sour, but it does rapidly gain viscosity and stick to the drinker's teeth, reminiscent of cement.

Cream liqueurs are also delicious served alone on the rocks. The carbondioxide in the cola will react with the cream in the baileys, this results in the cream solidifying in your stomach which can suffocate you in high quantities.

Alcohol is high in calories. It contains around seven calories a gram - almost as many as fat. And the calories in an Irish cream liqueur don't just come from the alcohol – it's high in sugar too. A 50ml glass of Irish cream liqueur contain 153 calories – about the same as a large chocolate biscuit.

It's a type of cream liqueur that combines Irish whiskey, cream, and some other flavorings like cinnamon. In fact, you can add your own spin to Irish whiskey by adding different flavors and spices that you enjoy.

Avoid curdling – I did some research as to ensure a life free of curdling and it's all about adding the alcohol slowly and being sure to use heavy cream. Alcohol is an acid so making irish cream with, say, whole milk will definitely break the milk, resulting in some serious coagulation.

What happens if you don't refrigerate Irish cream liqueur? ›

It is recommended that cream liqueurs be stored in a cool place, but refrigeration is not necessary. Manufacturers of cream liqueurs point to the effective preservative qualities of alcohol as the reason that refrigeration is not required.

The real Baileys is manufactured with no egg tracing. It is optional to use eggs in this recipe; however, some websites that offer a homemade version of Baileys have included eggs as an ingredient. If you're concerned about adding eggs, simply don't.

Generally as long as you don't subject it to temperature extremes it will last well beyond the official 2 year "best taste before" date. Over time the taste will change and the liquid tends to go a bit darker but only really noticeable if you do a side by side comparison.

Baileys Original lasts 2 years from the day of bottling, opened or unopened when stored at the optimum temperature (0 to 25°C/32 to 77°F).

It's not a simple case of pouring Baileys into ice cube trays and throwing them in the freezer. They just don't freeze! With a 17% by volume alcohol content, the freezing temperature is significantly lower. That's great if you're going for soft-scoop, but not if you want to achieve a Baileys ice cube that is usable.

Cream Liqueurs

Emulsification and emulsion stability are provided by sodium caseinate with a fat:caseinate ratio of 1:5, i.e., 3% caseinate in standard liqueurs and 2% caseinate in high-proof liqueurs. Other emulsifiers may be added (e.g., glycerol monostearate (GMS) at 0.34%) to give extra emulsion stability.

Emulsifiers are ingredients used in cosmetics to help mix substances that usually don't blend well like oils and water. Emulsifiers work by reducing the tension between liquids that don't dissolve in each other. They allow the liquids to mix together and stay mixed, rather than separate.

The types of emulsifiers used in vegetable fat-based creams or toppings include monoacylglycerols together with their lactic acid esters or propylene glycol esters of palmitic/stearic acid blends.

Monoglyceride acetates and lactates, and propylene glycol palmitate or stearate are all α-tending emulsifiers. Most whipped creams also contain a stabilizer such as carrageenan or sodium alginate to increase the viscosity of the aqueous phase, which retards any tendency to creaming or syneresis.