"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

White Russian Ice Cream Recipe

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This recipe for White Russian Ice Cream, by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Loewe
Added: Saturday, August 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C whole milk
1/2 C sugar
pinch salt
5 large egg yolks, beaten
2 C heavy cream, chilled
2 Tbsp coffee liqueur, chilled
2 Tbsp vodka, chilled

Directions:
Directions:
1. In 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 egg yolks, whisking. Pour the mixture back into the sauce pan and cook over low hear, stirring and scraping with a heatproof spatula, until thick enough to coat the spatula, 8 to 10 minutes (or up to 5 more 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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