coffee ice cream with kahlua

This delicious homemade coffee ice cream with a shot of Kahlua and garnished with almond brittle has a wonderful creamy and smooth texture and is the perfect way to end a delicious meal.

Makes about 6 servings

  • 2,5 dl milk
  • 125 g  heavy cream
  • 3 teaspoons instant coffee powder
  • 2 egg yolks
  • 90  g Muscovado or brown sugar
  • 1 teaspoon Kahlua

Heat the milk, the heavy cream and the instant coffee powder in a pan over low heat until and bring the mixture to boil, then remove the milk from heat.

Stir the egg yolks with the sugar in a bowl until creamy.

Then stir in the hot milk slowly and set the bowl over a hot water bath and stir until the milk-egg mixture it thickened.

Allow the cream to cool to room temperature, then cover the cream and chill in the refrigerator for at least 6 hours.

Add 1 teaspoon Kahlua to the cream and freeze it in an ice cream maker according to manufacturer’s instructions.

For the Almond brittle:

  • 50 g sugar
  • 1/3 teaspoon butter
  • dash of salt
  • 50 g almonds

In a heavy saucepan over medium heat, melt the sugar and the salt until golden brown.

Add the butter and stir until creamy.

Immediately pour the caramel over the almonds onto a baking sheet.

Leave the almond brittle harden completely.

Use a rolling-pin to break the cooled almond brittle into small pieces.

Serve the ice cream with whipped cream, a splash of Kahlua and garnish with almond brittle.


Published by


Bridget's Bakery Blog

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