Ingredients
- 8 large egg yolks
- 1 cup sugar
- 1 quart half-and-half
- 1 tablespoon vanilla extract
- 3/4 cup brewed double-strength espresso, cold
- 1/2 cup Kahlua or other coffee liqueur
- 8 ounces semisweet chocolate, chopped
Directions
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.
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By ChristyN1
on June 13, 2012
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Love this recipe. I've made it three times. Each time I found it to be too soupy even after 10 minutes of mixing (I use my KitchenAid ice cream maker attachment. I throw the bowl back in the freezer for about 10 minutes and that does the trick. I think because of the alcohol in the Kahlua, it never gets totally frozen, so it stays almost like soft serve. I've put mini chocolate chips in it before and that is really good too.
By jjhs5219_6029991
Austin, TX
on September 04, 2006
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This recipe is just what I was searching for. It has all the flavors an adult LOVES!!(maybe kids,too Add some toasted almonds and it is over the edge.
By jfducks_719021
edmond, OK
on July 30, 2004
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I have made this ice cream several times from requests from my family and friends. I only gave it a 4 star rating because it is verry rich but SOOOO yummy. My 9 and 6 year old love it. Thanks for the great recipe.
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