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"I've had this recipe for close to 20 years. I usually make several batches around Christmas time and give out pints as gifts. Everyone raves about it."

Irish Cream Liqueur

4 large eggs

1 (14-ounce) can sweetened condensed milk

1 teaspoon almond extract

1 teaspoon vanilla extract

2 heaping tablespoons chocolate syrup

1 pint whipping cream

1 cup whiskey (preferably Irish)

1. Place all ingredients in a blender and blend at medium speed for a few minutes. (Be care, don't over blend or the whipping cream takes over.)
2. Store in tightly closed container in the refrigerator for up to 1 month; stir or shake before serving.

Makes approximately 2 quarts.