One of my favourite ice cream flavours that we make is our “Caife” – Kahlua Espresso with Chocolate Shavings. Coffee cuts sweetness and makes a great adult ice cream. In addition, the alcohol makes it even smoother, and the chocolate shavings provide a bit of chocolate that melts on the palate with the ice cream. I do hope you like this as much as I do!
1 Cup (237ml) + 1 Tablespoon Sugar
5 Egg Yolks
1 1/8 Cups (266ml) Cream
1 1/8 Cups (266ml) Milk
1/2 Cup (118ml) espresso
1/4 Cup (60ml) Kahlua
50g Good quality dark chocolate
Yield: 6 Servings
1. Add one tablespoon of the sugar to the espresso and reduce over medium heat until it is about 1/3 of its volume. Cool.
2. Beat the egg yolks into the rest of the sugar until thick and pale yellow.
3. Bring the milk to a simmer.
4. Beat the milk into the eggs and sugar in a slow stream.
5. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!
6. Allow the custard to cool to refrigerator temperature (5C).
7. Use a potato peeler to shave the chocolate, keeping the shavings as long and thin as possible. Stir into the mix.
8. Stir in the espresso and Kahlua.
9. Whip the cream.
10. Gently fold in the custard.
11. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.
Technorati tags: kahlua, espresso, coffee, ice cream, recipe, Irish
This looks fantastic. Coffee and chocolate are so great together. I’ve seen some recipes that call for cooking the custard past 80C (they say 185F). I think it’s the danger zone, for sure.
My d80 is supposed to arrive today. Thanks for the recommendation on the lens. Folks I know into photography say it was a good choice. Also, I have been seeing D80s everywhere. A coworker even has 2!
Kahlua AND ice-cream? Could life get any better!
Best of luck, and happy playing!
As soon as my new ice cream machine arrives, I’m making this!
I got my hands on a bottle of Kahlua recently and I need some ways of using it up so this is on the list. Just one quick question does the cream need to be double cream?
P.S. Your niece is adorable trying her first ice-cream, if only everyone got to have Murphy’s as their first!
Thanks! I suppose it does. The cream here that I use is about 40% butterfat…
Coffee and chocolate AND Kahlua..oh my. Just wanted to say thank-you for the recipe. I couldn’t resist this one, yummmmers. I used brown sugar instead of white and *pssssst* doubled the Kahlua. tee hee. I knew it would make a softer ice cream but it’s sooooooooooooo divine. Like lock the freezer cause you can’t stop at just one bite divine. Thanks. It’s very reminiscent of tiramisu, all ya need is the marscarpone cheese and lady fingers…hmmm perhaps I’ll add them next time! Double yum! Thanks again.
Lovely espresso ice cream for a hot sunny day!! Great recipe 🙂