Italian Cream Liqueur
This is something really special. I gave it one year as a holiday gift, and people are still talking about it. It is great in coffee, on ice cream, or drizzled over pound cake. It is a snap to make. If you buy pretty bottles with cork, you can add pretty labels, and a bow. I added a sprig of evergreen as a decoration. It sometimes thickens in the fridge, but a few moments out of the fridge, and it becomes pourable. Susan
Ingredients:
1 -1/2 cups heavy whipping cream
1 can (14 oz.) sweetended condensed milk
1 cup hazelnut liqueur (I use Frangelico)
3/4 cup vodka
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions:
Place all the ingredients in a blender or food processor fitted with a steel blade. Process briefly until completely
blended. Pour into bottles or an airtight container and refrigerate. Serve chilled. May be stored up to 1 month in the refrigerator. Yield: 2 1/2 pints
This is something really special. I gave it one year as a holiday gift, and people are still talking about it. It is great in coffee, on ice cream, or drizzled over pound cake. It is a snap to make. If you buy pretty bottles with cork, you can add pretty labels, and a bow. I added a sprig of evergreen as a decoration. It sometimes thickens in the fridge, but a few moments out of the fridge, and it becomes pourable. Susan
Ingredients:
1 -1/2 cups heavy whipping cream
1 can (14 oz.) sweetended condensed milk
1 cup hazelnut liqueur (I use Frangelico)
3/4 cup vodka
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions:
Place all the ingredients in a blender or food processor fitted with a steel blade. Process briefly until completely
blended. Pour into bottles or an airtight container and refrigerate. Serve chilled. May be stored up to 1 month in the refrigerator. Yield: 2 1/2 pints
