Summer is approaching and that means ice cream time! Although, I think any time is ice cream time. Actually, I happen to love ice cream on a really cold day. I’ve probably said all that before in other ice cream posts, so let’s just get to the point. This particular ice cream is sooooooooo good. Creamy. Smooth. Delicious.
I like ice cream that is very firm and really cold. I hate letting it set out on the counter to allow it to soften. I will even use the tip of a butter knife to dig out little pieces of hard, cold ice cream. Is this weird?
Recently I was looking at ice cream recipes on Pinterest. I came across a recipe that suggested adding vodka to the ice cream mix to keep the ice cream from getting rock solid. I was so intrigued! It actually makes sense since alcohol doesn’t freeze solid. I would never, ever have thought of adding vodka to ice cream. But I couldn’t wait to try it. I used my go-to ice cream recipe and just added one tablespoon of vodka (half the amount she used). I mean, I do like vodka but I didn’t want my ice cream to taste like it.
You add it to the ice cream base before churning it in the ice cream maker. Vodka is a good choice since it’s pretty flavorless. I’m so glad I tried it because it worked! I had delicious, creamy ice cream that was scoop-able without being really soft. Great consistency.
One tablespoon of vodka for a whole batch of ice cream is nothing. I didn’t taste it at all. I certainly didn’t feel it….hahahaha.
What a good frickin idea, right?
Creamy Chocolate Ice Cream
1 cup sugar
4 egg yolks
¼ cup unsweetened cocoa
¼ cup chopped semi sweet chocolate
¾ cup half and half
¾ cup whole milk
1 ½ cups heavy cream
1 Tblsp vodka
In a bowl, whisk the sugar and eggs together until it’s a thick yellow paste. Set aside.
In a sauce pan, heat the half and half and milk just until it starts to simmer. Slowly pour it into the egg/sugar mixture, whisking the whole time. Pour that mixture back into the saucepan and heat till it starts simmering. Stir constantly until you have a thickened custard like consistency.
Strain the mixture into a bowl. Stir in the heavy cream. Cover and chill at least 8 hours. Stir in the vodka and pour it into your ice cream maker and churn until it sets up. I churned for 20 minutes. Scoop it all out into a container and freeze for at least 4 hours. But it’s good eaten right away too.