Vodka and Vanilla Ice Cream
Try this Russian twist to make a boozy adult ice cream.
Print Pin RateServings: 8
Calories: 450kcal
Ingredients
- 2 tsps Vanilla bean paste
- 300 ml Whole milk
- 600 ml Double cream
- 5 Egg Yolks
- 140 g Golden caster sugar
- 100 ml Vodka
Instructions
- Add the cream, milk and vanilla into a saucepan and heat gently, stirring often.
- Once steaming hot, remove the pan from the heat.
- In a mixing bowl, whisk the golden caster sugar with the egg yolks for two minutes.
- Ladle the hot cream over the eggs yolks, a little at a time, whisking in between until a runny custard is formed.
- Return the custard to the pan and cook over a medium heat stirring all the time. When the custard hits 82℃ on a sugar thermometer take off the heat and set aside to cool.
- Once the custard is at room temperature, add the vodka and stir. Place in the fridge over night.
- The next day make sure the base of your ice cream machine has been in the freezer overnight and is fully frozen.
- Turn the machine on and slowly pour the custard in to churn.
- It should take between 30-40 minutes. Transfer to a freezer proof tub and leave in the freezer for up to four hours.
- It will keep for up to 3 months in the freezer.
Nutrition
Calories: 450kcal
