Cooking with Vodka

Siberian Ice Squares

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

1. Whizz all ingredients in a blender. 
2. Fill an ice tray with the mixture and freeze at least 24 hours.
3. Add sticks when mixture is slushy, about 1 hour.
4. Carefully remove from ice tray and serve on chilled plates drizzled with cold Espresso Vodka (p.XX).

Makes 4

A Reader Asks How Vodka Affects the Cooking Process

There are numerous ways vodka affects the cooking process.

In some recipes, vodka is used to achieve a chemical reaction in a dish. Vodka added to marinades, for example, can help break down tough fibers and tenderize meats. Vodka added to cheese and cream sauces lowers the boiling point to help prevent curdling. It is also very effectively used to deglaze pans during the cooking process in order to dissolve and impart alcohol-soluble flavor compounds to foods or sauces. And sometimes vodka may be added to provide a last minute burst of flavor, to complete the cooking process, or to enhance presentation – as in a flambé.

Thanks for the question.