Boozy Mint Cookie Ice Cream aka "Dirty Girl Scout" Ice Cream

FYI: A version of this recipe appeared on my former website, Quarter Life Crisis Cuisine. Since I accidentally let that name expire, I am re-doing some of my favorite recipes here so that I don't lose them forever.

First off, I've heard concerns from many friends across the US asking if I am okay post-hurricane. Austin was lucky enough to just have a rather wet weekend, and it's been sunny and mild ever since. We're a fair distance away from Houston and the coast and never were in any danger. I appreciate the concern.

I have an upcoming post where I'll link to hurricane help, but in the meantime I just wanted to put this on locals' radar: I'll be participating in the Austin Bakes for Harvey bake sale in a few weeks. All proceeds will go to relief efforts, and there will be multiple locations across town where you can buy treats from your favorite local bakers and bloggers. If any of y'all have ideas of what sells well at bake sales, do let me know so that I can make sure I put my efforts in the right place.

Anyways, here is the recipe I had planned for today. It's another oldie-but-goodie from my former blog, and with summer coming to a close it's a great way to cap off the season.

I had my first sip of a Dirty Girl Scout* at my first "High School Party with Alcohol" as a senior in high school. A classmate's older brother had made her this drink and given it to her in a Nalgene bottle to bring to the party. I was baffled that alcohol, which always tasted so awful, could taste so absolutely delicious. I then proceeded to get sick from too much Peachtree--when the older kid asked what I wanted at the store this was the only liquor I knew of--and I didn't have a Dirty Girl Scout again until years later, as a legal adult, and while I don't think I could have more than one in a sitting, it's a great dessert with a bit of a kick!

This recipe is truly a cocktail-turned-ice-cream. No. Really. It's not just FLAVORED like the delicious Dirty Girl Scout ice cream, it actually IS one, in ice cream form. The liquor has NOT been cooked off, it's all in there. Using this method, you can make delicious boozy ice cream! The secret is gelatin--who knew, right?

*Friends warned me that since "girl scout" is trademarked, I may get into trouble here. I'm pretty sure since it's named after the cocktail, I'm okay, but if this suddenly changes to "boozy mint cookie ice cream" you'll know why.

Dirty Girl Scout Ice Cream
(Adapted from Ice Cream Happy Hour's base recipe)

• 2 oz vodka
• 2 oz coffee liqueur
• 2 oz Irish cream liqueur
• 2 oz creme de menthe (white is preferred for aesthetic purposes)
• 1/2 cup milk
• 2 1/2 cups heavy cream
• 1/4 cup cocoa powder
• 1/2 cup sugar
• 4 egg yolks
• 1 packet (1 tablespoon) gelatin
• 1/4 cup cold water
• 1 cup crushed chocolate mint cookies (like the ones the Girl Scouts deliver)
• shaker of ice

-In a saucepan over medium heat, heat the milk and cream until mixture is steaming. Do NOT over-heat.

-While milk is heating, stir together the egg yolks, sugar, and cocoa powder.

-Slowly pour bits of milk mixture into egg yolks, whisking constantly, until eggs are as hot as the rest of the milk (in other words, temper it). pour egg-milk mixture into the rest of the milk, and whisk over medium heat until thick. It should coat the back of a wooden spoon when done.

-Strain into a bowl, and chill for 2 hours or, ideally, overnight.

-Mix together the alcohol and place in fridge until fully chilled, or shake over ice and strain.

-Pour cold water into a small saucepan and sprinkle gelatin over top. Wait 5 minutes, until gelatin has absorbed water and bloomed.

-Heat the gelatin over medium heat until dissolved into water. Pour gelatin into a bowl and whisk in the cold liquor mixture.

-Whisking constantly, add gelatin/alcohol mixture into the cold custard until completely combined.

-Pour custard into ice cream maker and process for 20 minutes or until desired consistency is reached. Add cookie crumbles at the very end, and place in freezer until firm.