Kahlua Ice Cream
Indulge in a luscious treat with this homemade Kahlua Ice Cream, a rich and creamy dessert that perfectly blends the velvety sweetness of a classic custard base with the bold, coffee-infused flavor of Kahlua liqueur. Crafted with heavy cream, whole milk, and egg yolks for an ultra-smooth texture, this ice cream is elevated by the warm undertones of vanilla and a touch of salt to enhance its complexity. Whether served on its own or topped with chocolate shavings and a drizzle of caramel, this decadent creation is a show-stopping dessert for coffee lovers and ice cream enthusiasts alike. Easy to prepare with just 20 minutes of prep time and your trusty ice cream maker, this recipe is the ultimate combination of sophistication and indulgence. Perfect for dinner parties or a quiet evening treat, this Kahlua Ice Cream will have everyone coming back for more!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 0.33 cup Kahlua (coffee liqueur)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and salt. Heat over medium-low heat until the edges just begin to bubble, stirring occasionally to prevent scorching.
While the cream mixture is heating, whisk together the granulated sugar and egg yolks in a medium bowl until light and slightly thickened.
Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon, about 5–7 minutes.
Remove the saucepan from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
Stir in the Kahlua and vanilla extract and mix until well combined. Let the custard cool to room temperature, then cover the bowl and refrigerate until thoroughly chilled, at least 4 hours or overnight.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, typically about 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 2–4 hours to firm up before serving.
Scoop and serve the Kahlua ice cream as is, or garnish with chocolate shavings, whipped cream, or a drizzle of caramel sauce for an extra indulgence.
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 192.1 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 415 mg | 32% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 468 mg | 10% | |
*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.
