KAHLUA COFFEE ICE CREAM
Make and share this Kahlua Coffee Ice Cream recipe from Food.com.
Provided by MommyMakes
Categories Frozen Desserts
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine the cream, milk, sugar, Kahlua and espresso powder.
- Bring to a gentle boil over medium heat. Remove from the heat.
- In a medium bowl, beat the egg yolks until thickened.
- Whisk 1 cup of the hot cream into the egg yolks.
- Gradually add the egg mixture in a slow, steady stream, to the hot cream.
- Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
- Remove from the heat and strain through a fine mesh strainer into a clean container.
- Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
- Refrigerate until well chilled, at least 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze overnight until very firm.
Nutrition Facts : Calories 127.5, Fat 9.1, SaturatedFat 5.3, Cholesterol 75.1, Sodium 17.7, Carbohydrate 9.3, Sugar 8.5, Protein 1.7
KAHLUA & ICE CREAM
This is not much of a recipe, but it's my absolutely favorite dessert! Kahlua over Starbuck Java Chip Ice Cream. Great way to end a spicy meal.
Provided by Galley Wench
Categories Frozen Desserts
Time 5m
Yield 4-8 serving(s)
Number Of Ingredients 2
Steps:
- Add large scoop of ice cream to frosted individual dessert dishes.
- Pour Kahlua liquor over ice cream.
- Viola . . . dessert fit for king!
Nutrition Facts : Calories 857.5, Fat 0.8, SaturatedFat 0.3, Sodium 22.3, Carbohydrate 89.6, Sugar 89.6, Protein 0.3
KAHLUA CHIP ICE CREAM
Steps:
- Place a large mixing bowl in the freezer.
- In another large bowl, whisk together the egg yolks and sugar until thick and pale yellow. In a saucepan bring the half-and-half to a boil. Gradually pour into the egg mixture, whisking until the sugar dissolves. Let stand 5 minutes and then chill.
- Stir the vanilla, cold espresso and Kahlua into the chilled custard. Pass through a fine strainer. Pour into an ice cream maker and process according to the manufacturer's instructions. When the ice cream is nearly done, melt the chocolate over simmering water.
- Transfer the frozen ice cream into the chilled bowl from the freezer. Pour in the melted chocolate, stirring and mixing vigorously with a wooden spoon. Transfer to a container and freeze until firm.
KAHLUA ICED COFFEE
A rich creamy coffee full of flavor! Good iced coffee is my favorite to relax with whether it is winter or summer. A secret for making your iced coffee easier is to freeze ice cube trays filled with leftover brewed coffee. Having these ice cubes handy helps retain the coffee flavor rather than the watered down effect of regular ice cubes. Try it!
Provided by Seasoned Cook
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix coffee, kahlua, half and half cream and sugar in a tall glass or cup. Add ice cubes.
- Top with whipped cream and sprinkle with cinnamon or cocoa powder.
- Note: Make frozen coffee ice cubes for your iced coffees by freezing leftover brewed coffee in ice trays. Place 2-3 cubes in your coffee cup for extra flavor! .
Nutrition Facts : Calories 171.5, Fat 3.5, SaturatedFat 2.1, Cholesterol 10.6, Sodium 19.9, Carbohydrate 15, Sugar 13.8, Protein 1.2
KAHLUA VANILLA LATTE ICE CREAM
This is a lovely rich-tasting ice cream for coffee lovers. The recipe is a smaller batch sized to freeze nicely in the smaller, 20-minute ice cream makers. Preparation time includes time to chill the mixture before freezing in an ice cream maker. The portion size is small, so adjust accordingly for people who like a large bowl of ice cream.
Provided by Annz Recipez
Categories Ice Cream
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, mix whipping cream, milk, sugar, vanilla and coffee granules. Heat, stirring frequently, until coffee granules are fully dissolved and small bubbles form at the edge of the pan.
- In a separate bowl, beat the egg with a whisk or mixer until frothy.
- Slowly drizzle a stream of the hot milk/coffee mixture (about 1 cup of it) into the egg, whisking or beating constantly.
- Gradually add the egg mixture back into the remaining hot milk/coffee mixture in the saucepan, whisking as you go.
- Cook over medium-low heat, stirring frequently, until mixture thickens slightly and is thick enough to coat the back of a spoon--roughly 5 minutes.
- Remove from heat, transfer into a glass jar and refrigerate until thoroughly chilled--at least 2 hours.
- Add Kahlua, cover, and shake the jar to mix thoroughly.
- If there are any little "chunks" from the egg, strain through a fine mesh strainer before freezing the ice cream.
- Freeze in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 132.8, Fat 6.6, SaturatedFat 3.9, Cholesterol 45.9, Sodium 35.4, Carbohydrate 14.4, Sugar 13.9, Protein 2.7
KAHLUA PECAN CHUNK ICE CREAM
Decadent and delicious! Created for RSC #10. Cooking time depends on your ice cream machine. Mine took 25 minutes.
Provided by Yia Yia
Categories Frozen Desserts
Time 40m
Yield 1 freezer
Number Of Ingredients 11
Steps:
- Melt the butter in a sauce pan over medium high heat.
- Add the brown sugar and stir to combine for a minute, until sugar begins to melt.
- Add raisins and pecans; stir.
- Add maple syrup and combine, making sure that the sugar is liquefied.
- Remove from heat and add Kahlua, stirring.
- Set aside.
- In a food processor or with an electric mixer, whisk the eggs until fluffy, about 2 minutes.
- Add the sugar and combine well.
- Add the cream, milk and vanilla and whisk together.
- Chill in the refrigerator for an hour.
- Add mixture to ice cream freezer and process according to manufacturer's instructions. Add the pecan mixture at the appropriate time, according to "mix in" directions for your machine.
Nutrition Facts : Calories 3290.4, Fat 236.9, SaturatedFat 133.6, Cholesterol 1160.6, Sodium 606.1, Carbohydrate 267.4, Fiber 4.1, Sugar 244.3, Protein 34.2
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