3/4 cup Irish whiskey
1 (14-ounce) can sweetened condensed milk
1 cup heavy cream
4 large pasteurized eggs
2 tablespoons Hershey's Special Dark chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Place all ingredients in the container of an electric blender; blend until smooth.
Pour into a clean bottle and refrigerate for up to 1 month.
Makes about 5 cups.
Peninsula Clarion ©2014. All Rights Reserved.