Skip to main content

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.


Labels:

Comments

  1. Angie's RecipesOctober 10, 2013 at 2:33 AM

    Though I don't drink coffee, I do love to use it in making the desserts. Your ice cream looks great!

    ReplyDelete
  2. ~~louise~~October 10, 2013 at 5:53 AM

    Okay Cheah, I'm back. As soon as I saw this post I called my daughter and asked her if she would make me this ice cream when I go to visit her in May. She said YES! I'm thrilled! I'll be pinning this to my Kahlua board so we have it on hand when I go to Idaho! (yes I have a board devoted to Kahlua:)

    Thanks for sharing, Cheah...

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 10, 2013 at 12:54 PM

      Thanks, Louise. Yup, I saw the picture on your Kahlua board.

      Delete
  3. MelOctober 10, 2013 at 7:14 AM

    Wow, what can I say, this sound so yummylicious. An addicted dessert for me.

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 10, 2013 at 12:55 PM

      This can be addictive........ need to exercise self-control!

      Delete
  4. Medeja- CranberryJamOctober 10, 2013 at 8:37 AM

    Sounds so delicious!

    ReplyDelete
  5. AnonymousOctober 10, 2013 at 11:37 AM

    Hi Cheah,
    It's nice I've found your blog. Love to look at your great cooking, pastry etc. You are awesome,
    Thanks for sharing.
    Suemm

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 10, 2013 at 12:57 PM

      Thanks for your compliments..... hope to see you here more often!

      Delete
  6. UnknownOctober 10, 2013 at 11:38 AM

    Very great flavour ice-cream you have! How nice if I own an ice-maker too.

    ReplyDelete
  7. ann lowOctober 10, 2013 at 6:18 PM

    Cheah, I love ice cream with liqueur! This must be very yummy!

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 11, 2013 at 11:14 AM

      Yes, it is. I do like desserts with liqueur too.... gives that extra oomph!

      Delete
  8. CathleenOctober 13, 2013 at 8:55 AM

    Oh my goodness, I am LOVING the sound of this ice cream!!

    ReplyDelete
  9. lenaOctober 13, 2013 at 11:53 PM

    your close up photo of the ice cream really make me wanting a scoop right now!! i am serious!

    ReplyDelete
  10. AliceOctober 17, 2013 at 12:54 PM

    I know I will definitely love this. coffee and Kahlua...heaven!

    ReplyDelete
  11. mui muiOctober 30, 2013 at 8:51 PM

    Hi Cheah,
    I love your kahlua ice cream!!
    Must try this ..bookmarked.
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more