WHITE RUSSIAN

I was eating ice cream again today when I came across this idea. As a result, I did a bit of research, and discovered this article;

View Article Here

fortunately, if you cram ice cream full of alcohol, it won't freeze. If only there were a way... Meet Valerie Lum and Jenise Addison. They figured out how to stabilize the alcohol using gelatin. After countless nights of trial and error these two awesome women (who should win Nobel Prizes) have come up with a system that will allow you to incorporate a cup of 80 proof booze into a quart of ice cream. That nets ice cream that's approximately 13-percent alcohol by volume. The duo came up with 50 recipes for boozy ice creams and sorbets in their book Ice Cream Happy Hour. 

Ingredients 

• 1/2 cup milk
• 2 1/2 cups heavy cream
• 1/2 cup sugar
• 4 egg yolks
• 1 packet (1 tablespoon) gelatin
• 1/4 cup cold water
• 2/3 cup cold (refrigerated) vodka
• 2/3 cup cold (refrigerated) Kahlúa

Procedure 

View video Here

Notes 

• You want to scald the milk/cream/sugar mixture, not boil or simmer it. Overheating the milk may cause curdling.

• The reason for the tempering is that if you add the eggs to the hot milk too quickly they can cook, which would give you chunks of egg yolks in your ice cream. No bueno.

• Once the custard is made, you have to let it cool and set in the refrigerator for about 8 hours. Patience, my friend (or advanced planning, at the very least).

• The strainer is important, especially when you're transferring the booze/gelatin mix into the custard. Ideally, it won't have solidified much, but there will almost certainly be some very strong-tasting chunks that you don't want to end up in your ice cream.

• This stuff is ready to eat straight out of the ice cream maker, but if you want it to be a little firmer, then you can put it in the freezer for a bit, as in the video.

Now the only question would be ... how creative can you get?