Stacey - "Something with coffee. And something with booze."
Me - "Ok, I got that!"
These are the types of conversations we have here in my apartment! Don't you wish you were one of my roommates? You had the opportunity if you were a young professional lady who happened to look on Craig's List and reply to our advertisement. Sorry you missed you chance! Now you have to look at pictures of ice cream instead of eating it yourself! Our new roommate seems pretty cool and she loves peanut butter, I'm sure I'll be talking about her more later.
I'm not going to lie here, this was my second batch of Kahlua Chip Ice Cream. The first batch had WAY too much Kahlua in it and never froze properly. It was a delicious, soupy mess. No worries, all the evidence has been
eaten destroyed. This batch is every the first one was and so much more! First of all, it's a frozen the way ice cream should be, and second, it is amazing! The coffee and Kahlua flavors are strong and the ice cream base is creamy with the little bits of chocolate chips. This ice cream is a chocolate lover's dream!
Kahlua Chip Ice Cream Adapted from Food Network Yield - approx. 1 1/2 quarts
1 quart half & half 8 egg yolks 1 cup sugar 1 tablespoon vanilla extract 3/4 cup fresh brewed coffee 1/2 cup Kahlua 8 ounce semi-sweet mini chocolate chips
- Place the bowl of your ice cream maker in the freezer overnight.
- Bring the half and half to a simmer in a saucepan.
- Beat the egg yolks and sugar together until they are pale yellow and fluffy.
- Slowly poured the heated cream into the egg mixture while you are whisking. Mix for at least 5 minutes to cook the eggs.
- Add the vanilla, coffee, and Kahlua and stir to combine.
- Refrigerate until cold or overnight.
Directions with the KitchenAid Ice Cream Maker attachment
- Take the ice cream maker bowl out of the freezer and assemble. Turn on the mixer. Slowly pour in the ice cream base. Mix for 20 minutes. Add in the chocolate chips.
- Mix for another 5 minutes. Use a rubber scraper to place all the ice cream in a freezer proof container. Freeze until firm.