Maple Mudslides

March 23, 2012
0 Ratings
  • Serves 2
Author Notes

When I was a kid, my mother and my Aunt Marie would often spend late Saturday afternoons in the kitchen with the blender, a quart of ice cream from Howard Johnson's, and a couple of shots from whatever bottle they came across first in the liquor cabinet, concocting wonderfully boozy drinks that would be later consumed by the adults at cocktail hour. If I promised to help clean up (and not tell my father and Uncle Charlie what happened to the rest of the bottle of booze), I would be rewarded with a spoonful of the day's offering. My personal favorite was the Brandy Alexander made with peach ice cream, with the Grasshopper (made with mint ice cream) a real close second. Sadly, Aunt Marie is no longer with us, and these days my mother is perfectly happy with a nice gin and tonic before dinner. But I like to think that this is something they might have enjoyed. The maple ice cream is adapted from a 2007 recipe from the New York Times, or you could use purchased maple ice cream if you can find some. —wssmom

What You'll Need
  • Maple Ice Cream
  • 1 cup half and half
  • 1 cup heavy cream
  • 1 tablespoon cane sugar
  • 1 tablespoon light brown sugar
  • 1/4 cup pure maple syrup
  • 1 vanilla bean, split and scraped
  • 5 egg yolk
  • Mudslide
  • 2 scoops maple ice cream
  • 1 1/2 ounces vodka
  • 1 1/2 ounces Irish cream liquor, such as Bailey's
  • 1 1/2 ounces coffee liquor, such as Kahlua
  1. Maple Ice Cream
  2. Fill a pan with ice cubes, set aside. In a medium bowl, beat the eggs yolks until thick, set aside. In a heavy-bottomed saucepan, bring the cream and half-and-half to a simmer, lower heat and stir in the sugars, the maple syrup, vanilla bean and the scrapings.
  3. Whisk about a quarter-cup of the cream into the egg yolks, then slowly whisk in the rest of the cream. Strain back into the saucepan, turn up the head to medium-low and stir until the custard is slightly thickened. Remove to a heat-proof bowl, set the bowl into the pan of ice cubes, and cool completely. Freeze according to your ice cream maker's directions.
  1. Mudslide
  2. Whiz together all ingredients in a blender. Serve in two pretty glasses. Enjoy!,
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  • hardlikearmour
  • Bevi
  • aargersi
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    Kitchen Butterfly
  • mrslarkin

16 Reviews

hardlikearmour March 25, 2012
Whoa! You have to be kidding me?!?! This sounds insanely good.
wssmom March 25, 2012
Thanks HLA!
Bevi March 24, 2012
You truly are the Queen of the Cocktail. This sounds like a great concoction.
wssmom March 24, 2012
Ice cream and booze, what's not to like LOL!
wssmom March 24, 2012
Perhaps we can partake of a batch at our next get together!
aargersi March 23, 2012
Yum! Love this - on a hot afternoon by the pool - perfect! You are the Queen Of Cocktails!!! (my friends are still talking about those spicy vodka cherry tomatoes that we made - your recipe)
wssmom March 24, 2012
I am sooooo looking forward to hot afternoons by the pool! Thanks!
aargersi March 24, 2012
Get on down here stat! We are poolside all weekend!!!
wssmom March 25, 2012
Dang! I knew I should have taken the weekend off work ....
Kitchen B. March 23, 2012
Oh I love Baileys....and Ice cream. And the story!!!!!
wssmom March 24, 2012
Baileys and ice cream, perfect together! Thanks!
mrslarkin March 23, 2012
You're a woman after my own boozy heart. Yum! have you ever tried Tuaca? Vanilla citrus liqueur - hla told me about it - so yummy.
wssmom March 24, 2012
I MUST try vanilla citrus liquer - that sounds scrumptious!
drbabs March 23, 2012
wssmom March 24, 2012
Thanks, drbabs!
wssmom March 23, 2012
Works well both as a drink and dessert hahaha!