Kahlua Vanilla Latte Ice Cream
Ready In: 2 hrs 50 mins
Serves: 8
Ingredients
- 1⁄2 cup heavy whipping cream
- 1 1⁄2 cups 1% low-fat milk
- 3⁄8 cup sugar
- 1 teaspoon vanilla
- 1 1⁄2 tablespoons instant coffee granules or 1 1⁄2 tablespoons espresso powder
- 1 egg
- 1⁄8 cup Kahlua
Directions
- In a medium saucepan, mix whipping cream, milk, sugar, vanilla and coffee granules. Heat, stirring frequently, until coffee granules are fully dissolved and small bubbles form at the edge of the pan.
- In a separate bowl, beat the egg with a whisk or mixer until frothy.
- Slowly drizzle a stream of the hot milk/coffee mixture (about 1 cup of it) into the egg, whisking or beating constantly.
- Gradually add the egg mixture back into the remaining hot milk/coffee mixture in the saucepan, whisking as you go.
- Cook over medium-low heat, stirring frequently, until mixture thickens slightly and is thick enough to coat the back of a spoon--roughly 5 minutes.
- Remove from heat, transfer into a glass jar and refrigerate until thoroughly chilled--at least 2 hours.
- Add Kahlua, cover, and shake the jar to mix thoroughly.
- If there are any little "chunks" from the egg, strain through a fine mesh strainer before freezing the ice cream.
- Freeze in an ice cream maker according to manufacturer's instructions.
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