Kahlua Pecan Chunk Ice Cream Recipes

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.

Steps:

• Add large scoop of ice cream to frosted individual dessert dishes.
• Pour Kahlua liquor over ice cream.
• Viola . . . dessert fit for king!

Steps:

• Preheat oven to 375 degrees.
• In an electric stand mixer bowl, combine butter and sugar; cream together on high speed.
• Add eggs one at a time until incorporated, and kahlua; beat till smooth.
• In a separate bowl, combine flour, salt, baking soda and cocoa.
• Add to butter mixture and mix to incorporate.
• Stir in nuts and chocolate chips.
• drop about a tbsp of dough onto a parchment-lined baking sheet.
• Bake for 10 mins rotating half way through, or until the edges are lightly browned.
• Place on a wire rack to cool.

Steps:

• With a whisk, lightly beat eggs and add brown sugar, butter and salt.
• Blend well.
• Add syrups and Kahlua.
• Blend.
• Add pecans and blend again.
• Pour into prepared pastry crust and bake at 350°F for about 40 minutes, or until set.
• Cool.
• Serve with whipped cream if desired.

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.