There comes a point in every kitchen when we must decide to finish eating something or to save it for later. Usually, I decide to engorge myself because I detest leftovers. I battled this temptation again when drinking the vodka chocolate milkshake martini I made. I had a few glasses, but there was plenty left. That’s when Genius struck. Genius said, “Why don’t you turn it into a pudding?” And because Genius is my girlfriend, I gave her a kiss and said, “That is a great idea!”
For simplicity, I adapted this recipe, so that the use of a blender is not necessary. There’s no need to go to the vodka chocolate milkshake martini page because the recipe is completely done over the stovetop now. When I originally created this recipe, I was using the remains of my milkshake from the night before.
It might seem strange to turn ice cream into a pudding, but pudding and ice cream are custard relatives. The only real difference between pudding and ice cream is that the custard base in ice cream is churned at very low temperatures.
American ice cream makers (like Breyer’s and Edy’s) use the Philadelphia method for creating ice cream. In this method, the ice cream maker adds all ingredients to an ice cream churner at once. Eggs are not used in this custard, so the ice cream is basically made up of milk, cream, and flavorings.
All we need to do is add a few missing components (an egg yolk here, some cornstarch there) and voila! We have the greatest tasting pudding known to man.
Chocolate ice cream- 3 cups
Vodka- 6 oz
Irish Cream/ chocolate liquor- 2 oz
¼ cup of milk
3 tablespoon of cocoa powder
5 tbs of sugar
3 large egg yolk
4 tsp cornstarch
2 tsp of vanilla extract
¼ tsp salt
- Over medium temperature, melt the chocolate ice cream. Then add vodka, irish cream, milk, and cocoa powder. Allow this mixture to come to a boil and boil for 1 minute while stirring.
- Beat sugar, cornstarch, egg yolk, salt, and vanilla in a bowl.
- Temper the eggs into martini: While beating eggs, slowly pour about 1/3 of the martini mix into the eggs. Next while beating the martini, slowly stain the egg mixture into the martini pot.
- Return pot to stove on medium and stir until temperature hits 170°F or until pudding thickens. (It is important to not allow the mixture to thicken too much on the stove because it will continue to thicken when cooling.
- Remove pan from stove and separate into 4-6 glasses.
- Allow to sit at room temperature for 10 minutes.
- Cover the pudding and refrigerate for at least 4 hours.