This is sort of a White Russian on a stick (ouch). Maybe I should call them ‘Russicles?’ Anyway they're just the thing for a hot summer day.
225ml (8fl oz) vanilla ice cream
4 tablespoons vodka
4 tablespoons fresh espresso, cooled
chilled Espresso Vodka (p.145, The Vodka Cookbook) or coffee brandy for drizzling
- Whizz all ingredients in a blender.
- Fill an ice tray with the mixture and freeze at least 24 hours.
- Add sticks when mixture is slushy, about 1 hour.
- Carefully remove from ice tray and serve on chilled plates drizzled with cold Espresso Vodka (p.XX).