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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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In a month or less, I tried 4 recipes so far. But some of them, I made half batches. That way, I can try more LOL This one from Rachael Ray looks amazing. You know me, when there's booze, it's even better LOL (A note from Rachael Ray : Think twice before serving this to children, the alcohol doesn't cook off. Ingredients:
1 cup whole milk |
1/2 cup sugar |
1 pinch salt |
5 large egg yolks, beaten |
2 cups heavy cream, chilled |
2 tablespoons coffee liqueur, chilled |
2 tablespoons vodka, chilled |
Directions:
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 the milk boil).
2. Slowly pour one-half of the hot milk mixture into the eggs, whisking. Pour the mixture back into the saucepan and cook over low heat, stirring and scraping with a heatproof spatula, until thick enough to coat the spatula, 8 to 10 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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