Not wine related but help needed

[scotty]

I have a book called "cordials from your kitchen" there is a recipe for irish cream liquor in it.
it also tells of making a cream base in which sorbate is optional. i will use the sorbate.
ingredients are added to the cream base to make the irish cream liquor. One of the ingredients is 2 fresh eggs. there is a health warning on the page.
it says that since this version of irish cream containes uncooked eggs,make sure that the eggs you choose are free of cracks and fresh.


well fresh eggs are definitly on the list but here is my problem.
the recipe says refrigerate for up to two weeks.


i want to make some for friens in pensylvania and call it fitzgeralds irish cream.


this will involve shipping- will an aditional dose of sorbate proportional to the resulting batch size keep it safe or can i leave out the eggs or substitute something there.


crazy question for a special situation.
these folks are extra nice and i wanted to honor them with a special gift.


help/ opinions/ anything please

 

[vcasey]

Are you planning on shipping it cold? The cream base may also be part of the need for refrigeration. I did a search on the web for some recipes since if I want any of this now I have to make it myself. Anyway I found very similar recipes the only real difference was one was without eggs, so based on that I don't see why you could just not use the eggs.
Also I have no idea if this will help but there is a product called "egg replacer" you can find it at most grocery stores - Publix carries it in Florida. It's mainly used in baking but you never know maybe will work.
Good luck with this project, I'm sure your friends will enjoy the final product.
VC

 

[scotty]

I am considering making a batch than treat the batch with sorbate and letting it sit in a corked bottle un refrigerated for about 10 days. Then i am thinking of making a batch without the eggs to see if it tastes any diferent. then again leaving the no egg batch out to see what happens.

 

[Waldo]

Scotty
You can always ship it with a little dry ice in an insulated shipping container. How about sharing that recipe too buddy

 

[scotty]

Scotty
You can always ship it with a little dry ice in an insulated shipping container. How about sharing that recipe too buddy

ok waldo ill get the recipe

 

[scotty]

first you need a cream base.


1 14 oz can ofsweet condensed milk
1 12 os can of evaporated milk
1 cup heavy cream
1 cup simple syrup
1/4 tsp potassium sorbate---


simple syrup is equal parts of sugar and water boiled and cooled


yield is suposed to be prox 1 qt and keeps in refer for 2 weeks

 

[scotty]

now the recipe for the irish cream liquor


1/4 cup brown sugar
1/4 cup water
1/2 teaspoon instant coffee
2 tbsp chocolate syrup
1 tsp coconut extract
1 tsp vanilla extract
1/2 tsp almond extract
2 eggs
2 1/2 cups cream base
1 cup irish whiskey


use the brown sugar and water to make a syrup--heat it and add the coffee
mix the choc syrup, and extracts in a separate bowl.
beat eggs till frothy then fold into the cream base
add to syrup and then add whiskey
mix thoutoughly


bottle in a sterile bottle--


it says refrigerate imidiately and use within 2 weeks

 

[uavwmn]

Scotty, I have made the Irish Cream and you MUST keep it refridgerated due to the eggs in the recipe. How do I know you ask?? Because I didn't know to refridgerate......drank it......and it turned sour and smelly.

 

[scotty]

Scotty, I have made the Irish Cream and you MUST keep it refridgerated due to the eggs in the recipe. How do I know you ask?? Because I didn't know to refridgerate......drank it......and it turned sour and smelly.

Thanks for the reply


The book has other cream recipes that are flavored diferently and do not contain eggs. I'll try the irish cream without the eggs ahter i do the first batch according to the recipe for a taste comparrison..


BTW i never drank irish cream. how does the recipe taste to yoy????

 

[uavwmn]

Scotty, it tasted "ok" to me. I made it once a long time ago and I have stuck with commercial brands since.

 

[scotty]

I'm retired and try to make lots of things just for fun. Thanks for the report