Retro Boozy Ice Cream Drinks

I've seen "grown-up milkshakes" popping up on the menus of lots of trendy restaurants over the last couple years, but I think my mom and dad were way ahead of the curve. They have been serving boozy ice cream for a while now at their parties, especially during the summer. This probably goes back to my dad's years as a bartender during the 1970s, when saganaki and quiche Lorraine were the height of sophistication, and any cocktail was better if it was made in a blender.

And like many trends of the 70s, bohemian fashion, runaway gas prices and pink wine, milk shakes made with alcohol are back as well. Really, were they ever gone?

They sent me a list of their recipes titled "Phil and Mary's Retro Ice Cream Drinks" which includes recipes such as Pink Squirrel, Golden Cadillac, and Dirty Grasshopper. But the very last recipe, for a Bailey's Frozen Russian, is preceded by a warning, written in all caps: "WHAT FOLLOWS IS THE BEST ICE CREAM DRINK WE HAVE EVER MADE OR TASTED."  You've been warned.

The preparation begins the night before you plan to serve them, but it's well worth the extra step. Plus, you won't have to get up and run the blender while your guests wait in the other room, shouting at each other over the noise.  My dad will buy a huge gallon of Kemp's vanilla ice cream (in the plastic bucket) and blend up a big batch the night before the party, then put it all back into the freezer to harden for the next day's festivities.

Everyone will sit around at the end of the night, usually by the bonfire and with plenty of mosquito repellant, sipping or spooning up these cool luxuries. They go very quickly, and if you are lucky, my dad will come over to offer you more as you are scraping the last drips from the glass.

Bailey's Frozen Russian


2 oz Bailey's Irish Cream
1/2 oz vodka
1/2 oz chocolate liqueur
1/2 gal. vanilla ice cream
crushed hazelnuts or macadamia nuts

Pour the liquor into a blender. Add 4-5 scoops of ice cream and blend until smooth. Add more ice cream if needed. Freeze overnight if possible. Serve in elegant cocktail glasses and garnish with nuts. Make about 4 servings, depending on how much you want.