Yikes, I need some help. I made a big batch of Irish cream to give as gifts for the holidays and the cream curdled immediately. I didn't add anything acidic and I used heavy cream. ( I added jamison, condensed milk, chocolate syrup, vanilla extract, and instant coffee). Can I save the batch by straining? I can't understand what happened. Any ideas. Anon Ellie. <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />