Boozy ice cream is so fun! 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.Makes about 1 1/2 pints.
Author: Mandy Jackson
2tablespoonsinstant espresso powder
6large 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.
Homemade ice cream is more of a soft serve consistency right after churning. For a harder ice cream, freeze prior to serving.