Kahlua Frozen Yogurt Recipes

KAHLUA FROZEN YOGURT

Steps:

• Mix all the ingredients together in a bowl
• Chill for a couple hours, or overnight, in the fridge
• Run through an ice cream maker according to manufacturers instructions.
• Devour

FROZEN MUDSLIDE

Steps:

• Fill a blender with ice cubes.
• Add 1 part kahlúa.
• Add 1 part Absolut Vodka.
• Add 1 part irish cream liqueur.
• Add 3 scoops vanilla ice cream.
• Add 1 spiral chocolate sauce.
• Add 1 dash chocolate shavings.
• Blend.
• Pour into a hurricane glass.

COFFEE FROZEN YOGURT

Steps:

• Cook milk over low heat, keeping it below the boiling point. Remove pan from heat and add in sugar, stirring until it dissolves.
• Gradually pour the milk mixture over the beaten eggs, stirring constantly until well blended.
• Transfer mixture to the top of a double boiler and cook, stirring constantly, until thick and smooth.
• Cool to room temperature, then add remaining ingredientsand mix thoroughly.
• Chill for 2-4 hours (or overnight). Freeze in ice cream maker according to manufacturer's directions.

FROZEN YOGURT SUNDAES WITH KAHLUA CARAMEL SAUCE

Steps:

• Combine first 3 ingredients in heavy medium saucepan over medium heat and stir until espresso powder dissolves (mixture will be grainy). Increase heat to medium-high and bring to boil. Boil 5 minutes, stirring frequently. Add cream and stir until smooth. Cool 10 minutes; do not stir. Scoop frozen yogurt into bowls. Spoon sauce over. Sprinkle with almonds and serve.

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

LATTE FROZEN YOGURT

Steps:

• In a 2-quart saucepan, combine sugar, instant coffee and cornstarch. Stir in milk. Cook over medium heat, stirring frequently, until mixture simmers.
• In a small bowl, beat egg slightly. Add about 1/2 cup hot milk mixture into egg. Pour egg mixture into pan with remaining hot milk mixture, stirring constantly (beware of curdling!).
• Cook over low heat, stirring constantly, until mixture is slightly thickened.
• Remove from heat and stir in marshmallows. Continue stirring until marshmallows are dissolved.
• Cool. Stir in vanilla extract and yogurt.
• Refrigerate at least four hours (or up to three days). Transfer to ice cream maker and freeze according to manufacturer's directions.
• NOTE: For an extra-special flavor, try adding 2-4 tablespoons of Kahlua about five minutes before the end of the freezing cycle in the ice cream maker. (You can make great homemade Kahlua using Recipe #18458.).