Maple Mudslides

March 23, 2012
Maple Mudslides

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

Serves: 2


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


  • 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
In This Recipe


Maple Ice Cream

  1. 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.
  2. 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. Whiz together all ingredients in a blender. Serve in two pretty glasses. Enjoy!,

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