Brown Russian Ice Cream Recipes

VANILLA ICE CREAM

Steps:

• Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

BLACKBERRY CRUNCH NO-CHURN ICE CREAM

Steps:

• Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
• Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
• Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
• Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
• Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.

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.