Every time I make homemade ice cream, I think to myself, “WHY do we not have homemade ice cream stocked in our freezer at all times??” It is so satisfying to make, and fun to try all sorts of flavor combinations that aren’t in grocery stores.
Boozy ice cream is my newfound favorite to make at home because it feels extra special and celebratory. This Kahlua ice cream is reminiscent of coffee ice cream, but with an extra kick. Sort of like a White Russian in ice cream form. Two of my favorite things!
How do I churn homemade ice cream?
You will need an ice cream maker! We have this attachment for our KitchenAid and like it a lot. Its only flaw is being able to make a mere 2 quarts of ice cream at a time. Which I guess maybe is a good thing since it leads to higher ice cream turnover?
Churn time for this Kahlua ice cream in our ice cream maker took about 22 minutes. All machines are different, so be sure to check the manual for the one you’re using.
Just how boozy is this ice cream?
I don’t know an exact alcohol content, but I’d guess it’s not very alcoholic. There are 3 tablespoons of liquor (which are heated – though I’m sure not all the alcohol is cooked out) in 1 1/2 pints of ice cream. So while I wouldn’t be dishing this out to people with medical sensitivities to alcohol, I also wouldn’t be worried about anyone getting drunk from it.
Kahlua Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 1/8 teaspoon salt
- 2 tablespoons instant espresso powder
- 3 tablespoons Kahlua
- 6 large egg yolks
- Combine cream, milk, sugar, salt, espresso powder, and Kahlua in a medium pot. Bring to a simmer over medium heat, stirring frequently. Remove from heat.Beat egg yolks vigorously in a medium bowl. Whisking constantly, slowly pour in 1 cup of the heated cream mixture. Whisk the egg yolk mixture back into the pot of cream. Continue to heat over medium-low, stirring constantly, for about 5 minutes – until mixture is thick enough to coat the back of a spoon.Remove from heat and strain through a sieve into a bowl. Cover tightly and refrigerate until completely chilled – at least 4 hours, up to overnight. Churn in an ice cream maker according to the machine’s directions. Serve immediately or freeze for later.
Recipe adapted from The New York Times Master Ice Cream Recipe (my go-to ice cream base, with lots of flavor options. If you’re into homemade ice cream, definitely check it out!)