This is a print preview of "Chocolate Espresso Kahlua ice-cream" recipe.

Chocolate Espresso Kahlua ice-cream Recipe
by Foodessa

Chocolate Espresso Kahlua ice-cream

Just how far did I go for my inspiration to please my love of coffee and chocolate? Across the continent to Ireland to grab the formula for a lusciously, delicious, decadent flavour. Recipe in hand, my ice-cream making home lab was ready to work with...their version of a popular Espresso-Kahlua-Chocolate flavoured frozen treat.

For a dedicated post...refer to:
http://www.foodessa.com/2012/03/chocolate-espresso-kahlua-ice-cream.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 3 cups

Ingredients

  • . >(American / Metric measures)<
  • . > ESPRESSO Syrup:
  • . 1/2 cup (125ml) strong espresso coffee, brewed
  • . 1 Tbsp. (15ml) instant coffee powder
  • . 2 Tbsp. (30ml) granulated sugar
  • . > CUSTARD cream:
  • . 4 large egg yolks
  • . 1/2 cup (110g) granulated sugar
  • . 1 cup (250ml) milk (1% plus fat)
  • . 2 oz. (50g) dark (65-70%) bittersweet chocolate, coarsely chopped
  • .
  • . 1 Tbsp. (15ml) Kahlua liquor
  • . 1 cup (250ml) whipping 35% cream

Directions

  1. . Coarsely chop the chocolate and set aside to later be added to the custard.
  2. . > ESPRESSO SYRUP: In a small saucepan, pour espresso, coffee powder and sugar. Heat together on medium-high until the liquid reaches a gentle boil. Afterwards, lower the heat to medium-low and cook the syrup for about 10 minutes as it reduces by 1/3. No need to stir. This will render a smooth, concentrated syrup. Remove it from the heat to cool off slightly. > CREAM CUSTARD: While the Espresso syrup is reducing, assemble the ingredients for the custard. In another medium saucepan, whisk together the egg yolks and sugar. Then, immediately whisk in an initial small portion of milk. After whisk in the remaining milk.
  3. . On the same heat burner, swap out the saucepan and replace it with the custard mix saucepan. Start whisking the mix constantly on medium-high for a few minutes until a thickening begins. At this point, immediately close the heat and remove to set it aside.
  4. . > Chocolate- Espresso - Custard: Whisk in the Espresso syrup as well as melting in the chocolate chunks into the custard. After 10 minutes, transfer the custard into a medium bowl and cover it with a plastic wrap touching the surface. Leave it for about 90 minutes to reach room temperature. Add the Kahlua liquor only when the cream has cooled.
  5. . > ASSEMBLY with Whipped cream: After having placed a large stainless steel bowl into the freezer, pour the very cold whipping cream and whisk it with an electric beater. Careful not to over-beat past the holding peaks. Gradually fold the custard into the whipping cream until fully combined. Note: Here's where an ice-cream machine can be used. Otherwise, place this mix into the freezer. After the first hour, give the ice-cream custard a quick whisk to break up the initial forming crystals. Repeat the same two more times within the next few hours.
  6. . This ice-cream remains creamy and very smooth...lusciously delicious to say the least.
  7. . Flavourful wishes from Claudia's frozen treats...FOODESSA.com