Rocky Mountain MudslideCoral Reef Restaurant, EPCOT
1 oz. Absolute Vodka
.5 oz. Kalhua
.5 oz. Amaretto
2 oz. Ice Cream Mix
1 oz. Chocolate Syrup
Garnish: Whipped cream on top with a cherry
Presentation: Mixed together with ice cream mix, chocolate syrup and alcohol. Then poured into a glass, drizzled with chocolate sauce and topped with whipped cream and a cherry.
Restaurants use ice cream mixes purchased in bulk. For drink purposes just use melted vanilla ice cream. In case you want to make your own mix:
Regular Vanilla Ice Cream mix recipe
Table cream 2 litres (2 US quarts)
Instant skim-milk powder 350 ml (1.5 cups)
Sugar 450 ml (2 cups)
Gelatin one 7 g (1/4 oz.) pkg.
Egg one med or large
Vanilla 10 ml (2 teaspons)
The mix (unfrozen ice cream) has to be cooked (pasteurized). For pasteurizing the mix, it is best to use a double boiler to prevent scorching.
Place the liquid ingredients (milk, cream or coffee whitener) in the upper section of the double boiler. Beat in the eggs and the skim-milk powder. Mix the gelatin with the sugar and add to the liquid with constant mixing. While stirring, heat to about 70oC. Place the container in cold water and cool as rapidly as possible to below 18oC.
Aging the Mix
The ice cream mix is best if it is aged (stored in the refrigerator) overnight. This improves the whipping qualities of the mix and the body and texture of the ice cream. If time does not permit overnight aging, let the mix stand in the refrigerator for at least four hours. After the aging process is completed, remove the mix from the refrigerator and stir in the flavouring or use in your recipes.