Kahlua Coffee Ice Cream
Indulge your cravings with this luxurious Kahlua Coffee Ice Cream, a decadent dessert that combines the bold flavors of coffee, the rich creaminess of a custard base, and the subtle kick of Kahlua liqueur. Perfectly smooth and velvety, this homemade treat is crafted with fresh egg yolks, heavy cream, and whole milk, creating an exceptionally creamy texture that rivals your favorite artisan ice cream. Infused with instant coffee granules and a hint of vanilla, every spoonful delivers a harmonious balance of robust coffee flavor and sweet indulgence. The addition of Kahlua not only enhances the coffee notes but also adds a sophisticated touch, making this frozen delight ideal for dinner parties or a special post-dinner treat. Serve it on its own, or pair it with chocolate desserts for an unforgettable experience. Whether you're a coffee enthusiast or simply love gourmet ice cream, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 tablespoons Instant coffee granules
- 1 teaspoon Vanilla extract
- 0.25 cup Kahlua liqueur
- 5 large Egg yolks
Instructions
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and instant coffee granules. Heat the mixture over medium heat, stirring frequently, until the sugar and coffee granules dissolve completely. Do not let the mixture come to a boil.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Gradually temper the egg yolks by slowly pouring about 1 cup of the warm cream mixture into the yolks, whisking constantly to prevent the eggs from curdling.
Return the tempered egg mixture to the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon. This should take about 5–7 minutes. Do not allow the mixture to boil.
Remove the saucepan from heat and stir in the vanilla extract and Kahlua liqueur. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or overcooked egg bits.
Allow the custard to cool to room temperature, then cover the bowl with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to chill thoroughly.
Once the custard is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until the ice cream has a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop, serve, and enjoy the velvety richness of homemade Kahlua Coffee Ice Cream!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 30.9 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
