Kahlua Coffee Ice Cream

An easy and great flavour cool dessert to round up after a meal.  I added in some hazelnut milk chocolate for the extra crunch and a pinch of salt as I like a salty/sweet taste.

Recipe for Kahlua Coffee Ice Cream

Ingredients

• 1 cup milk
• 1 cup whipping cream
• 2 oz sugar
• 4  Tbsp instant coffee powder (used Nescafe)
• a pinch of salt
• 2 oz sugar
• 5 egg yolks
• 2  Tbsp Kahlua
• 2  tsp vanilla
• 100 gm Hazelnut milk chocolate, chopped (optional)
Method

1. In a saucepan, mix the milk, cream, sugar and coffee powder and cook under low heat.  Keep stirring till sugar has dissolved and small bubbles appear.  Set aside.
2. Whisk the egg yolks with sugar till light, pale and creamy.
3. Gradually pour the coffee mixture into the egg mixture, keep stirring not to overcook the eggs. Mix well.
4. Pour this mixture back into the saucepan and cook, under low heat, keep stirring with a wooden spoon.  Cook till the custard can coat the back of the wooden spoon.  Draw a line at the back of the wooden spoon and if the line stays, then the custard is done.  Remove from heat.
5. Mix in the Kahlua and vanilla.
6. Pour this mixture into a large bowl, cover with cling wrap.  Let cool to room temperature before refrigerating overnight.
7. Churn the mixture in an ice-cream maker according to manufacturer's directions.  At the end of churning, mix in the chopped chocolate and pour the ice cream into a tub to freeze.