Kahlua Chip Ice Cream

c.1996, M.S. Milliken & S. Feniger, all rights reserved

Rated 5 stars out of 5
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  • Read 2 Reviews
Total Time:
2 hr 10 min
Prep
2 hr 0 min
Cook
10 min
Yield:
1 1/2 quarts
Level:
Easy
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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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Newest Ratings and Reviews

Read all 2 reviews

  • on September 04, 2006

    Flag

    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.

    people found this review Helpful.
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  • on July 30, 2004

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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