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White Russian Ice Cream

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“Because of the ZWT4 I'm a new owner of an ice cream maker. In a month or less, I tried 4 recipes so far. But some of them, I made half batches. That way, I can try more LOL This one from Rachael Ray looks amazing. You know me, when there's booze, it's even better LOL (A note from Rachael Ray : Think twice before serving this to children, the alcohol doesn't cook off.)”
READY IN:
15mins
YIELD:
1 quart
UNITS:
Metric

Ingredients Nutrition

  • 236.59 ml whole milk
  • 118.29 ml sugar
  • 0.25 ml salt
  • 5 large egg yolks, beaten
  • 473.18 ml heavy cream, chilled
  • 29.58 ml coffee liqueur, chilled
  • 29.58 ml 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.

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