Prep 1 hr 30 mins
Cook 30 mins
Adapted this from a recipe on www.chow.com that used Patron ZO Cafe - a coffee-flavored tequila liqueur. I also substituted a regular cinnamon stick for the canela - it's too darned hot now to go a hunting canela up now - maybe in the fall. After ice cream is processed in ice cream maker, let it mature a day in the freezer before serving - unless you prefer soft serve. I included chilling the base but not the overnight maturing in the times.
- 2 cups whole milk
- 1 cup heavy cream
- 1⁄3 cup granulated sugar
- 1 cinnamon stick
- 6 egg yolks, large
- 8 ounces milk chocolate, coarsely chopped (about 1 cup)
- 1⁄3 cup Kahlua
- Prepare an ice water bath by filling a bowl halfway with ice and water; set aside in sink.
- Combine milk, cream, half of the sugar, and cinnamon stick in a large saucepan and bring to a simmer over medium heat.
- Meanwhile, whisk together remaining sugar and egg yolks until pale yellow. Once milk mixture is hot, slowly add half of milk mixture into egg mixture (1/2 cup at a time is good to temper the eggs), whisking constantly. Pour milk and egg mixture back into the saucepan and cook, stirring constantly, over low heat until it is as thick as melted ice cream and coats the back of a spoon, about 10 to 15 minutes. (When you draw your finger across the spoon, it should make a mark through the custard.).
- Remove from heat, add chocolate, and whisk until chocolate is melted and custard is smooth. Whisk in coffee liqueur. Strain into a large heatproof bowl and place ice cream base over ice water bath to chill, about 10 to 15 minutes.
- Once ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, freeze in an ice-cream maker according to the manufacturer's instructions.
- Freeze processed ice cream overnight for firmer texture & matured flavor or eat at once in "soft serve" form.