Best 5 Melted Ice Cream White Russian Recipes

BROWN RUSSIAN ICE CREAM

Steps:

• Heat milk, sugar, and salt in a saucepan over medium heat, stirring constantly, until mixture is steaming, about 5 minutes.
• Beat egg yolks in a measuring cup. Continue beating while gradually adding hot milk mixture, 1 tablespoon at a time, until yolk mixture measures about 1 cup. Pour egg-milk mixture back into the saucepan and add chocolate; stir until chocolate has melted, about 5 minutes.
• Stir heavy cream, vodka, coffee-flavored liqueur, and vanilla extract into chocolate mixture. Refrigerate until completely cooled.
• Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. The alcohol substantially lowers the freezing point so the ice cream maker will only bring the mixture to a cold slush. Allow ice cream to ripen in the freezer for several hours until firm.

WHITE RUSSIAN ICE CREAM

Steps:

• 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).
• 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.
• Strain the mixture into a metal bowl. Stir in the heavy cream. Refrigerate until cool, about 2 hours.
• 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.

CINNAMON BUN MELTED ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Thoroughly grease a 12-cup bundt pan with the butter, making sure to cover the entire inner surface. Sprinkle the flour over the butter and shake the pan to create an even layer of flour. Shake out any excess.
• Whisk together the cake mix, ice cream and eggs in a large bowl until well combined; pour into the prepared bundt pan. Bake until a cake tester comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a cooling rack over the pan and invert the cake onto the rack. Cool completely.
• Microwave the cream cheese in a microwave-safe container in 10 second increments, stirring between each, until pourable. Make the glaze by whisking together the cream cheese, confectioners' sugar and milk in a small bowl until smooth. Drizzle over the top of the cake so the glaze covers the top and runs down the sides.

HOT WHITE RUSSIAN

Steps:

• Whisk together the sugar and 1/4 cup cream in a medium bowl. Whisk until the cream forms soft peaks, then whisk in the vanilla and set aside.
• Put the coffee in a small saucepan over low heat until just simmering. Stir in the remaining 1/2 cup cream and heat through, about 1 minute. Stir in the coffee liqueur and vodka. Pour into 2 big coffee mugs, then top with the whipped cream and serve.

WHITE RUSSIAN SHAKE

Steps:

• In a blender, blend ice cream, vodka and Kahlúa until smooth but still thick and pour into 2 chilled stemmed glasses. Garnish drinks with chocolate.