Kahlua Chip Ice Cream Food

KAHLUA ICE CREAM

Steps:

• Combine cream, milk, sugar, salt, espresso powder, and Kahlua in a medium pot. Bring to a simmer over medium heat, stirring frequently. Remove from heat.Beat egg yolks vigorously in a medium bowl. Whisking constantly, slowly pour in 1 cup of the heated cream mixture. Whisk the egg yolk mixture back into the pot of cream. Continue to heat over medium-low, stirring constantly, for about 5 minutes - until mixture is thick enough to coat the back of a spoon.Remove from heat and strain through a sieve into a bowl. Cover tightly and refrigerate until completely chilled - at least 4 hours, up to overnight. Churn in an ice cream maker according to the machine's directions. Serve immediately or freeze for later.

KAHLUA & ICE CREAM

Steps:

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

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 COFFEE ICE CREAM

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.

KAHLUA CHIP ICE CREAM

Steps:

• Place a large mixing bowl in 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 ICE CREAM CAKE RECIPE - (3.7/5)

Steps:

• 1. Line sides and bottom of 10 inch springform pan w with lady fingers 2. Stir together softened ice cream, add instant coffee and Kahlua, stir well 3. Stir in 7 of the crushed candy bars 4. Spoon ice cream into prepared pan 5. Freeze until solid 6. Spread Cool Whip 7. Sprinkle with remaining candy bar and freeze until serving time