White Russian Ice Cream.

I saw an easy ice cream recipe on a cooking show. So grabbing pen and paper I jotted it down and have been making ice cream this way ever since! That paper is stained with vanilla and cream now but I can still read it. This is a jazzed up version I developed from that ragged recipe paper.

When making ice cream using any liqueur, keep in mind that alcohol doesn't freeze completely, so liqueurs will keep your ice cream from freezing totally. Use liqueurs sparingly!

-White Russian Fudge Ripple Ice Cream

2 cups heavy cream
1 cup whole milk
1 cup half and half
6 egg yolks
3/4 cup granulated sugar
1/4 cup light brown sugar
2 tbsp. instant coffee
1 tbsp. vanilla
1 tbsp. Kahlua
1/2 tbsp. vodka

Combine cream, milk, half and half, sugars, vanilla and coffee in a sauce pan. Bring to a slight boil, just till bubbles are forming. Remove from heat.

In a medium sized bowl, beat eggs yolks until light yellow, whisk 1 cup of hot cream mixture into eggs. Gradually add this egg mixture back into the rest of the hot cream, in a very slow stream. Over medium heat and stirring constantly, cook until slightly thickened, about 5 minutes. Remove from heat, pour through a mesh strainer into a clean bowl. Cover with cling wrap placed directly on top of mixture. Refrigerate for 2 hours.

Remove from refrigerator, stir in Kahlua and vodka. Pour into freezing container of ice cream maker, follow manufacturers directions to freeze.

While ice cream freezer does it's job, make the fudge sauce that you will use to "ripple" into the ice cream.

-Coffee Fudge Ripple Sauce

1 1/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
1-14 oz. can Eagle Brand Condensed milk(not evaporated)
1 tbsp. Kahlua or other coffee flavored liqueur
1 tsp. instant coffee

Combine all ingredients except liqueur into a double boiler over medium low heat. Stir together until melted. Remove from heat, stir in the liqueur.

When ice cream maker turns off or when timer goes off, be ready with the fudge ripple sauce.

To create ripple marbling in the ice cream:

Scoop 1/3 of ice cream into a large bowl, spoon 1/3 of fudge sauce into ice cream, run spoon through both to combine slightly. Repeat this process two more times, combining fudge ripple with ice cream just until marbled slightly together or as desired. Pour into large freezer container, freeze until hard, about 2-3 hours.

Before serving, remove from freezer for 5 minutes to soften slightly!

For White Russian Ice Cream, simply omit fudge sauce. It's just as good!

Opulence at it best, served smooth and cold in an ice cream bowl!

Learn more about this author, Sheila Watson.
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