
We now have a Canadian, Chris Hadfield, in command of the space
![[52]
ISO: 100
Aprt: F8
Shut: 30
Lens: 31
Exps: A
Prog: SP
ExpC: -1.0
Metr: Cntr
Fl s: Norm
D md: S
F md: S
F ar: Wide
Dist: ??
[52]
ISO: 100
Aprt: F8
Shut: 30
Lens: 31
Exps: A
Prog: SP
ExpC: -1.0
Metr: Cntr
Fl s: Norm
D md: S
F md: S
F ar: Wide
Dist: ??](http://lh4.ggpht.com/-9lFq5aAaS2w/UUJHZjZXHhI/AAAAAAAAXCQ/EOYZNw2E17w/hadfield-guitar_thumb%25255B1%25255D.jpg?imgmax=800)
Here’s a good recipe, but be warned, single cream in the UK, where this recipe originated, is a lot thicker than here, I would use whipping cream.
Homemade Irish cream
Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop into your coffee.Ingredients
-
250ml/9fl oz single cream
- 1x 397g/14oz tin condensed milk
- 350ml/12fl oz Irish whiskey
- 1 tsp coffee essence
- 3 tsp chocolate sauce
- 1 tsp vanilla essence
- 1 tsp almond essence
Preparation method
- Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the bottles on a baking tray and dry in the oven for 10-15 minutes. Leave to cool.
- Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste.
- Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.
![Jo_thumb[2] Jo_thumb[2]](http://lh3.ggpht.com/--a_dI_I8JN4/UUJHbFvEDPI/AAAAAAAAXCw/33RPDMc8HTI/Jo_thumb2_thumb2.png?imgmax=800)
I wish I still ate ice cream. Nothing beats homemade.
ReplyDeleteActually this isn't ice cream its a drink Diane. But yes, I agree, homemade ice cream is delicious.
DeleteCanada takes charge!!
ReplyDeleteWhat about the guitar Alex?
Delete