Russian ice cream, better known as "white or black Russian ice cream," is easy to make and require few ingredients. Keep in mind that the vodka doesn't evaporate during the cooking or freezing period, so this dessert is not child friendly. This is a heavy dessert, high in calories and fat.
Step 1
Chill all liquid ingredients except for the milk before starting.
Step 2
Pour the milk, salt and sugar into a saucepan. Mix well.
Step 3
Cook over medium heat until the sugar dissolves completely. Stir occasionally to prevent the sugar from sticking to the saucepan. The sugar should dissolve completely before the milk boils. If you see the milk is getting close to boiling, reduce the heat.
Step 4
Add the cola if you're making black ice cream. Mix well. If you want to make white ice cream, skip the cola.
Step 5
Add the beaten eggs into the saucepan and cook until the mixture thickens.
Step 6
Remove from the fire and pour the mixture into a different container. Add the heavy cream and stir slowly until all the ingredients are well mixed and the mixture looks smooth.
Step 7
Refrigerate for a couple of hours or until the mixture has cooled down. Add the liquor and vodka and mix well.
Step 8
Place into a container with lid so the air inside the freezer doesn't crystalize the top of the mixture. Freeze overnight.
Things You'll Need
- 2 cups whole milk
- 2 cup confectioner's sugar
- Pinch of salt (about 1/8 of a tsp.)
- ½ cup of cola soft drink if you're making black Russian ice cream (optional)
- 10 egg yolks
- 4 cups unsalted heavy cream
- 4 tbsp. vodka
- 4 tbsp. coffee liqueur or Kahlua
References
- "Ice Cream, Sherbet and Other Cold Russian Desserts"; Ostrenko O.V.; 2006
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