White Russian Ice Cream

Based on a Rachael Ray recipe, this is a creamy custard in the style of the classic drink. Note that the Kahlua flavor seems to fade after a couple of weeks.

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Step 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 milk boil). Mixture should start to steam. While mixture is warming, pour heavy cream into a metal bowl and set the bowl in an ice bath. In a separate bowl, whisk the egg yolks.

Step 2

Slowly pour about one-half of the hot milk mixture into the eggs, whisking constantly. Whisk the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until the temperature reaches 170˚F.

Step 3

Remove from heat and immediately pour the custard through a fine mesh strainer into the cream. Stir mixture to blend. Allow mixture to cool in the ice bath and/or refrigerate until cool, about 2 hours.

Step 4

Stir the Kahlua and vodka into the ice cream base when the mixture is cool, or when freezing the ice cream.