A few days ago it was summer. It was legitimately hot, and it felt exactly like June. Now, St. Louis has decided that it’s not ready to let go of winter. Consequently, we’ve had chilly, rainy, jacket-weather days and it’s not fun.
Everywhere else, I’m sure, Summer is coming on fast. And at least here, we can pretend with ice cream. And get ready, because this isn’t just any old ice cream.
This frozen vanilla treat is not made with coconut milk or sugar or eggs. Sorcery, you say? Something like that. Alcohol.
Alcohol’s freezing temperature is naturally quite low, which means that you can only make alcohol freeze if you’ve got
Frozone or Elsa around a super-powered freezer. WHICH MEANS when you add alcohol to cream and milk, you lower their natural freezing point and keep them from turning icy and nasty in the freezer. Usually eggs and sugar form a custard with the dairy to make this happen, but they weren’t invited to this party. This is just pure raw dairy, a splash of alcohol, and of course some chocolate.
Seriously, it’s magic. The easiest to put together and finally a healthy ice cream that doesn’t rely on bananas or coconut milk. Seriously, must every healthy ice cream taste like coconut or banana? Hah. No.
Friends, you’re welcome.
Vanilla Ice Cream with Mocha Truffle Swirl
For Mocha Truffle Swirl:
1 ½ c. heavy cream
1/3 c. coffee beans (whole)
1 ½ c. chocolate chips
For Ice Cream:
2 c. whole milk
4 c. heavy cream
1 ½ c. maple syrup
2 t. gin or vodka
2 T. vanilla extract (and beans, if desired)
Directions: To make the truffle filling. Heat cream and coffee beans on medium heat until cream just begins to boil.
Remove from heat and pour over chocolate chips. Let for 5 minutes, then stir to combine thoroughly. Set aside.
Combine all ice cream ingredients in the blender and blend until smooth. Churn according to manufacturer’s directions. Before storing, swirl in mocha truffle filling. Let freeze.