Kahlua Ice Cream
Servings: 12 Servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- ⅓ cup Kahlua coffee liqueur
Instructions
- Prepare the ice cream maker according to the manufacturer’s directions. If the machine uses a freezer bowl, freeze it ahead of time.
- Add the heavy cream, whole milk, egg yolks, sugar, and salt to a medium saucepan. Whisk until well combined.2 cups heavy cream, 1 cup whole milk, 5 large egg yolks, ¾ cup granulated sugar, ¼ teaspoon salt
- Cook over low to medium-low heat, stirring constantly, for 8 to 10 minutes. The custard should thicken slightly and coat the back of a spoon. Do not let it boil.
- Remove the pan from the heat, then stir in the vanilla extract and Kahlua.1 tablespoon vanilla extract, ⅓ cup Kahlua coffee liqueur
- Pour the custard through a fine mesh strainer into a heat-safe bowl.
- Set the bowl into a larger bowl filled with ice. Let the custard cool for 30 minutes to 1 hour, stirring occasionally.
- Press plastic wrap directly against the surface of the custard to prevent a skin from forming.
- Refrigerate for 2 to 4 hours, or until completely cold. The chilled custard should have a thin, pudding-like consistency.
- Pour the chilled custard into the prepared ice cream maker. Churn according to the manufacturer’s directions until the ice cream is thick and firmer than soft serve.
- Transfer the ice cream to a freezer-safe container. Cover and freeze for 8 to 10 hours, or until firm.
Notes
- Keep the Kahlua at ⅓ cup. Adding more alcohol may prevent the ice cream from freezing firmly.
- Kahlua is stirred in off the heat, so the finished ice cream still contains alcohol.
- Do not let the custard boil. High heat can scramble the egg yolks, cause the base to separate, and make it grainy.
- Straining the custard removes any small cooked egg bits and helps give the ice cream a smoother texture.
- For a stronger coffee flavor, stir 1 to 2 teaspoons of instant espresso powder into the warm custard before chilling.
- Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. Press plastic wrap or parchment paper directly against the surface before adding the lid. Let it sit at room temperature for 5 to 10 minutes before scooping.
Nutrition Facts
Kahlua Ice Cream
Serving Size
0.5 cup
Amount per Serving
Calories
245
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
50
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
128
mg
43
%
Sodium
71
mg
3
%
Potassium
78
mg
2
%
Carbohydrates
18
g
6
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
724
IU
14
%
Vitamin C
0.2
mg
0
%
Calcium
61
mg
6
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
