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White Russian Ice Cream

August 2008
White Russian Ice Cream

by 5 people

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Think twice before serving this to children—the alcohol doesn't cook off.

Makes: 8 servings

Prep: 15 mins

Ingredients
  • 1 cup whole milk
  • 1/2 cup sugar
  • Pinch salt
  • 5 large egg yolks, beaten
  • 2 cups heavy cream, chilled
  • 2 tablespoons coffee liqueur, chilled
  • 2 tablespoons vodka, chilled
Directions
  1. In a small saucepan, cook the milk, sugar and salt over medium-high heat, stirring occasionally, until the sugar dissolves, about 4 minutes (do not let the milk boil).
  2. Slowly pour one-half of the hot milk mixture into the eggs, whisking. Pour the mixture back into the saucepan and cook over low heat, stirring and scraping with a heatproof spatula, until thick enough to coat the spatula, 8 to 10 minutes.
  3. Strain the mixture into a metal bowl. Stir in the heavy cream. Refrigerate until cool, about 2 hours.
  4. Stir the coffee liqueur and vodka into the ice cream base. Pour into an ice cream maker and process according to the manufacturer's instructions.
Tip Fast times
  • For quicker cooling, set the ice cream base in a bowl of ice water.