Kahlua Pecan Chunk Ice Cream
Indulge in the decadent flavors of homemade Kahlua Pecan Chunk Ice Cream, a luxurious treat that combines velvety Kahlua-infused custard with toasted buttery pecans and rich, dark chocolate chunks. This creamy dessert boasts a perfect balance of bold coffee liqueur, nutty crunch, and smooth sweetness, creating a flavor profile that's both sophisticated and irresistibly satisfying. With a base made from scratch using egg yolks and heavy cream, this ice cream is silky and luscious, while the toasting of pecans in butter elevates their natural nuttiness. Whether served in a cone or scooped into a bowl, this frozen delight is ideal for gatherings, date nights, or simply treating yourself. Perfect for coffee lovers and dessert enthusiasts alike, this recipe delivers artisan-quality ice cream right from your kitchen.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 cup Kahlua
- 1 cup Pecans, chopped
- 2 tablespoons Unsalted butter
- 0.25 teaspoon Salt
- 0.75 cup Dark chocolate chunks
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just about to simmer. Do not let it boil.
In a separate bowl, whisk the egg yolks until smooth. Gradually temper the egg yolks by whisking in a small amount of the hot cream mixture to prevent curdling.
Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 170-175°F). Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract and Kahlua. Pour the custard through a fine-mesh sieve into a large mixing bowl to remove any lumps.
Cool the custard to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
While the custard chills, prepare the pecans. In a skillet over medium heat, melt the unsalted butter. Add the chopped pecans and salt, stirring to coat. Toast the pecans for about 3-5 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool completely.
Once the custard is chilled, churn it in an ice cream maker according to the manufacturer's instructions. When the ice cream reaches a soft-serve consistency, fold in the toasted pecans and dark chocolate chunks.
Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
4716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.7 g | 443% | |
| Saturated Fat | 162.3 g | 812% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 321.5 g | 117% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 276.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 610 mg | 47% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 2206 mg | 47% | |
*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.
