Kahluapecanchunkicecream Recipes

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 & 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 PECAN CHUNK ICE CREAM

Steps:

• Melt the butter in a sauce pan over medium high heat.
• Add the brown sugar and stir to combine for a minute, until sugar begins to melt.
• Add raisins and pecans; stir.
• Add maple syrup and combine, making sure that the sugar is liquefied.
• Remove from heat and add Kahlua, stirring.
• Set aside.
• In a food processor or with an electric mixer, whisk the eggs until fluffy, about 2 minutes.
• Add the sugar and combine well.
• Add the cream, milk and vanilla and whisk together.
• Chill in the refrigerator for an hour.
• Add mixture to ice cream freezer and process according to manufacturer's instructions. Add the pecan mixture at the appropriate time, according to "mix in" directions for your machine.

KAHLUA FROSTING

Steps:

• In small bowl dissolve instant coffeee in hot water.
• Beat butter at medium speed in a mixing bowl until creamy.
• Add gradually powdered sugar, kahlua and hot coffee mixture.
• You can add more kahlua if you want a stronger coffee flavor frosting.
• makes frosting for 1 9X13 cake.

KAHLUA CAPPUCCINOS

Steps:

• You'll need two 8- to 10-ounce flared glasses.
• Slightly soften ice cream.
• Spoon ice cream into a blender.
• Add milk and Kahlua; blend until smooth.
• Pour into glasses and top with a dollop of whipped light cream and a few candies.
• Note: To decorate glasses, melt semisweet chocolate chips, then scrape them into a ziptop freezer bag.
• Snip off corner of bag and drizzle chocolate onto inside of glasses.
• Put glasses in the freezer for a minute or two to set chocolate.

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.