Alcoholic Ice Cream or White Russian

By MJH

It's Friday afternoon, you've made it through the long week, and it's time for Happy Hour. You love booze. You love ice cream. Unfortunately, if you cram ice cream full of alcohol, it won't freeze. If only there were a way... ice cream that's approximately 13-percent alcohol by volume. Not bad!

Ingredients

• 1/2 cup milk
• 2 1/2 cups heavy cream
• 1/2 cup sugar
• 4 egg yolks
• 1 packet (1 tablespoon) gelatin or (1.5 TB corn starch with 2 TB milk)
• 1/4 cup cold water
• 2/3 cup cold (refrigerated) vodka
• 2/3 cup cold (refrigerated) Kahlúa

Details

Adapted from gizmodo.com

Preparation

Step 1

Scald the milk/cream/sugar mixture, not boil or simmer it. Overheating the milk may cause curdling.

The reason for the tempering is that if you add the eggs to the hot milk too quickly they can cook, which would give you chunks of egg yolks in your ice cream. No bueno.

Once the custard is made, you have to let it cool and set in the refrigerator for about 8 hours. Patience, my friend (or advanced planning, at the very least).

The strainer is important, especially when you're transferring the booze/gelatin mix into the custard. Ideally, it won't have solidified much, but there will almost certainly be some very strong-tasting chunks that you don't want to end up in your ice cream.

This stuff is ready to eat straight out of the ice cream maker, but if you want it to be a little firmer, then you can put it in the freezer for a bit.

You do not need some super expensive ice cream maker to do this.