Kahlua 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 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 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 ICED COFFEE

Steps:

• Mix coffee, kahlua, half and half cream and sugar in a tall glass or cup. Add ice cubes.
• Top with whipped cream and sprinkle with cinnamon or cocoa powder.
• Note: Make frozen coffee ice cubes for your iced coffees by freezing leftover brewed coffee in ice trays. Place 2-3 cubes in your coffee cup for extra flavor! .

KAHLUA CREAM SAUCE

Steps:

• In a cup or small bowl combine water and cornstarch stirring until dissolved.
• Set cornstarch mixture aside.
• In heavy saucepan stir together heavy cream, sugar and Kahlua.
• Cook over medium heat stirring constantly until mixture comes to a boil.
• Lower heat and simmer for 1 minute.
• Add cornstarch mixture and simmer over low heat for 4 minutes, stirring constantly until thickened.
• Remove from heat and whisk for 1 minute.

KAHLUA VANILLA LATTE ICE CREAM

Steps:

• In a medium saucepan, mix whipping cream, milk, sugar, vanilla and coffee granules. Heat, stirring frequently, until coffee granules are fully dissolved and small bubbles form at the edge of the pan.
• In a separate bowl, beat the egg with a whisk or mixer until frothy.
• Slowly drizzle a stream of the hot milk/coffee mixture (about 1 cup of it) into the egg, whisking or beating constantly.
• Gradually add the egg mixture back into the remaining hot milk/coffee mixture in the saucepan, whisking as you go.
• Cook over medium-low heat, stirring frequently, until mixture thickens slightly and is thick enough to coat the back of a spoon--roughly 5 minutes.
• Remove from heat, transfer into a glass jar and refrigerate until thoroughly chilled--at least 2 hours.
• Add Kahlua, cover, and shake the jar to mix thoroughly.
• If there are any little "chunks" from the egg, strain through a fine mesh strainer before freezing the ice cream.
• Freeze in an ice cream maker according to manufacturer's instructions.