Chocolate Whiskey

Since there is such a demand, here is the recipe. If use it, next time you see Head Banger, tell her thanks.


In a medium saucepan, bring to a boil:
1/2 c light corn syrup
1/4 c water
1 vanilla bean, split, seeds scraped (but you could
probably also use 2-3 tsp vanilla extract)

Add
4 oz. bittersweet chocolate, chopped,
and whisk over moderate heat until melted.

Transfer to a blender and let cool 5 minutes.
Add:
1 14 oz. can sweetened condensed milk
1 c half and half
1/2 c heavy cream
Blend.

Transfer to a bowl, mix in
1 c Irish whiskey
then blend in 2 batches for 30 seconds each. Pour into
bottles and refrigerate overnight. Makes approximately
1 quart.

It will keep in the refrigerator for up to 2 weeks.