Kahlua Vanilla Latte Ice Cream Recipes

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!

VANILLA LATTE ICE CREAM

Steps:

• Put Milk in a microwave safe bowl and microwave just until warm enough to dissolve the instant coffee crystals DO NOT SCALD OR BOIL.
• Add the coffee crystals and stir until dissolved.
• While stirring add in the creamer and mix well.
• Add the whipped topping and mix well, don't worry about"deflating" the whipped topping.
• Put in your ice cream machine according to your manufacturer's instructions.
• Place in the freezer for 4-5 hrs minimum.
• After 2 hrs take it out and stir it up, just so it doesn't freeze into a solid brick!
• Enjoy!

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® 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.