We use the cereal milk ice cream base (the unfrozen ice cream; stop after step 2 in the ice cream recipe) to make white Russians because it stands up to the Kahlúa and vodka better than regular cereal milk does. The liquor in this recipe dulls the cereal milk flavor, so we add freeze-dried corn powder to bring it back. Why Ruskies? Because I have a younger sister from Kazakhstan and a younger brother from Russia, whom my family affectionately called our “little Ruskies” when they were kids. Here’s to Zha-Zha and Dima.

　　

Ingredients

Serves 2

　　1/4 recipe Cereal Milk Ice Cream base (page 38); not frozen [200 g (1 cup)]

　　4 g freeze-dried corn powder (see page 18) (2 teaspoons)

　　42 g Kahlúa (3 tablespoons)

　　42 g vodka (3 tablespoons)

　　

Step 1

You don’t have to be a mixologist to bang this girl out. Whisk together the ice cream base, corn powder, Kahlúa, and vodka in a small pitcher or bowl. Pour into two ice-filled glasses. Or, if you’ve got the mixology gear, pour into a cocktail shaker filled with ice, cover, and shake until the shaker is frosty. Strain into two old-fashioned glasses filled with ice.

　　

Notes

Step 2

When we make these with frozen ice cream, we call them fancy shakes™. We sell them at Milk Bar and they kill it, every night.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.