White Russian ice cream

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Added Jan 13th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Frozen Desserts
  • Servings: 8 change
  • Calories per serving: 315
  • Prep Time: 15 mins
  • Cook Time: 5 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 31516%
Fat 26g40%
Cholesterol 216mg72%
Sodium 44mg 2%
Carbohydrates 14g16%

More facts>>

FoodConnect Nutritionals

Thick twice before serving this dessert to children-the alcohol ingredient doesn't cook off.

Ingredients

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(
    [0] => Array
        (
            [a9a61793-6448-c624-8176-b4dab144cd88] => Array
                (
                    [title] => milk, whole, w/add vit d, lactose free
                    [ingredientid] => 21570
                    [ingredientuuid] => a9a61793-6448-c624-8176-b4dab144cd88
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => whole milk
                    [componentid] => 0
                    [method] => 
                )

            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
                (
                    [title] => sugar
                    [ingredientid] => 32175
                    [ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => sugar
                    [componentid] => 0
                    [method] => 
                )

            [b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
                (
                    [title] => salt, table
                    [ingredientid] => 27370
                    [ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
                    [quantity] => 0.00
                    [measure] => each
                    [title_custom] => Pinch salt
                    [componentid] => 0
                    [method] => 
                )

            [0d908428-bf53-1e54-59f6-d01784e216fe] => Array
                (
                    [title] => egg yolks, raw, lrg
                    [ingredientid] => 14334
                    [ingredientuuid] => 0d908428-bf53-1e54-59f6-d01784e216fe
                    [quantity] => 5.00
                    [measure] => each
                    [title_custom] => large egg yolks,
                    [componentid] => 0
                    [method] => beaten
                )

            [2d953c77-fe71-c314-b14d-922413fa99d6] => Array
                (
                    [title] => cream, whipping, heavy
                    [ingredientid] => 10928
                    [ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
                    [quantity] => 2.00
                    [measure] => cups
                    [title_custom] => heavy cream,
                    [componentid] => 0
                    [method] => chilled
                )

            [891ce251-9ca2-60a4-8178-d4436b23c014] => Array
                (
                    [title] => liqueur, coffee, 53 proof
                    [ingredientid] => 20608
                    [ingredientuuid] => 891ce251-9ca2-60a4-8178-d4436b23c014
                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => coffee liqueur,
                    [componentid] => 0
                    [method] => chilled
                )

            [1a210382-7528-1ea4-fd97-729779ac9f33] => Array
                (
                    [title] => vodka, 100 proof
                    [ingredientid] => 34676
                    [ingredientuuid] => 1a210382-7528-1ea4-fd97-729779ac9f33
                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => vodka,
                    [componentid] => 0
                    [method] => chilled
                )

        )

)

  • 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

Recipe Method

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.

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