White Russian Ice Cream
Indulge in creamy decadence with this White Russian Ice Cream, a luxurious homemade treat inspired by the classic cocktail. Combining the richness of heavy cream and egg yolks with the bold, velvety flavors of coffee liqueur and vodka, this dessert strikes the perfect balance between comfort and sophistication. Infused with real vanilla and a hint of salt to enhance its layers, this custard-based ice cream is churned to silky perfection before being chilled to achieve a sumptuous texture. Ideal for dinner parties or a luxurious night in, this boozy ice cream is an irresistible fusion of dessert and after-dinner drink. Serve it in bowls or cones for a refreshingly indulgent experience that’s sure to impress. Perfect for cocktail lovers and anyone with a sweet tooth, this recipe transforms simple ingredients into a showstopping frozen delight!
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Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.5 cup Coffee liqueur (e.g., Kahlúa)
- 0.25 cup Vodka
- 1 pinch Pinch of salt
Directions
Step 1
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not let it boil.
Step 2
In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale yellow and slightly thickened.
Step 3
Gradually temper the hot cream mixture into the egg yolk mixture by adding a ladleful at a time, whisking constantly to prevent the eggs from curdling.
Step 4
Return the tempered mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let the mixture boil.
Step 5
Remove the saucepan from the heat and stir in the vanilla extract, coffee liqueur, vodka, and a pinch of salt. Mix well to combine.
Step 6
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until fully chilled.
Step 7
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. This should take about 20-25 minutes.
Step 8
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Step 9
Serve the White Russian Ice Cream in bowls or cones, and enjoy a luxurious, boozy dessert!
Nutrition Facts
| Serving size | (1141.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3104.1 |
| Total Fat 190.4g | 0% |
| Saturated Fat 108.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1431.8mg | 0% |
| Sodium 436.1mg | 0% |
| Total Carbohydrate 208.2g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 202.1g | |
| Protein 21.5g | 0% |
| Vitamin D 198.9IU | 0% |
| Calcium 419.2mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 508.1mg | 0% |
Source of Calories