Photo from Rachael Ray

A White Russian has always been my drink of choice. I just adore the flavors of coffee, cream, oh yeah, and vodka.  But as an ice cream? Oh yeah, baby, you better believe it!

White Russian Ice Cream
Makes 1 quart

1 cup whole milk
1/2 cup sugar
Pinch salt
5 large egg yolks, beaten
2 cups heavy cream, chilled
2 tablespoons coffee liqueur, chilled
2 tablespoons vodka, chilled

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. (source)