Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Kahlua Chip Ice Cream
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- Level: Easy
- Total: 2 hr 10 min
- Prep: 2 hr
- Cook: 10 min
- Yield: 1 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 227
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 102 mg
- Sodium
- 29 mg
- Level: Easy
- Total: 2 hr 10 min
- Prep: 2 hr
- Cook: 10 min
- Yield: 1 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 227
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 102 mg
- Sodium
- 29 mg
Ingredients
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.
