Brown Russian Ice Cream – a delicious recipe with milk, white sugar, salt, egg yolks, chocolate, heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat milk, sugar, and salt in a saucepan over medium heat, stirring constantly, until mixture is steaming, about 5 minutes.
2
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.
3
Stir heavy cream, vodka, coffee-flavored liqueur, and vanilla extract into chocolate mixture. Refrigerate until completely cooled.
4
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.
743
kcal
Calories
54
g
Fat
49
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup milk, 3/4 cup white sugar, 1/4 teaspoon salt (optional), 3 egg yolks, and more.
Yes, Brown Russian Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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