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mocha white russian ice cream

Muddy Russian Ice Cream

Have your drink and eat it too with this cocktail-inspired ice cream! Based on the Muddy Russian cocktail, this ice cream makes the perfect summer treat!

Although it might seem intimidating, making homemade ice cream is a lot easier than you might think. The trickiest part is cooking the custard, so I recommend an instant-read thermometer for the most reliable and consistent results. My favorite entry-level ice cream maker is a 1.5 qt freezer bowl model from Cuisinart.  The price hovers right around $70 and if you have the freezer space, it’s a great option.

If using a machine with a freezer bowl, be sure to place the bowl in the coldest part of your freezer the day before you want to churn the ice cream. I also recommend making the base one day in advance to let it chill thoroughly. If using a machine that has a compressor, chilling the base overnight isn’t totally necessary, but it ensures a well-chilled base, which is crucial for the best ice cream. If you want to skip the step of chilling overnight, the base needs to reach just below 40 F to get the best result

Recipe by Liz Clements of Think Like a Baker, helping home bakers become confident and creative in the kitchen.

Custard Base

  • 1 cup whole milk
  • 2 cups heavy cream
  • ½ cup [90g] granulated sugar
  • 5 large egg yolks
  • Pinch of salt
  • 1 tsp vanilla
  • 2 oz Mud Puddle Bitter Chocolate Vodka (to be added later, after chilling)
  • 2 oz New Deal Coffee Liqueur (to be added later, after chilling)
  • *Optional: Finely chop 3 oz of bittersweet chocolate and fold it into the ice cream when it is finished churning.
  1. In a medium bowl, whisk together the egg yolks, sugar, and pinch of salt until thick and pale (about 1 minute).
  2. Whisk in the cold heavy cream and milk until fully combined. I know this seems counter-intuitive, but the custard will be cooked low and slow, so the eggs won’t scramble.
  3. Pour the milk-cream-yolk mixture into a medium saucepot and cook over medium-low heat until the mixture reaches 170-175 F.  Make sure to stir frequently with a rubber spatula to prevent the custard from curdling on the bottom.
  4. Once the custard reaches the correct temperature, stir in the vanilla and strain it through a fine-mesh sieve. Pour the base into a container and chill it in the fridge overnight.
  5. Reserve the vodka and coffee liqueur- these will get chilled and added right before churning the base to preserve their flavor.

 

Churning the Ice Cream

 

  1. Measure out vodka and coffee liqueur and place in the freezer to quickly chill ~10 minutes.
  2. Before you begin churning, label your ice cream storage container of choice and place it in the freezer to chill. Chilling your container keeps the ice cream as cold as possible once it is churned.
  3. Once the vodka and coffee liqueur are cold, thoroughly mix them into the chilled custard.
  4. Turn on your ice cream machine and pour the base in while it is spinning.
  5. Depending on the machine, churning the ice cream will take roughly 20-40 minutes.  When the ice cream is ready it should almost be as thick as sour cream. Once it reaches this stage, shut off the machine, and using a spatula, scrape the ice cream into the frozen container(s).  Let the ice cream firm up in the freezer for at least 2-3 hours before serving.

 

 

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