This ice cream is a real (adults only) luxury. It’s super smooth and creamy and the best news is that you don’t need to use an ice cream maker. Having said that, in the past I have tried making this recipe in my ice cream maker – it came out exactly the same.
You will love the wonderful texture of this ice cream and the flavour is to die for. Obviously, it has a reasonably strong coffee flavour. If you’re not a coffee fan, no problem, just replace the Kahlua with Bailey’s Irish Cream.
Adult indulgence 101!
Well, Kahlua! Not a huge amount though – only 4 tablespoons so it’s not like you’re going to get inebriated from eating a few scoops.
You need some good quality chocolate. Personally, I find that 90-95% cocoa works the best but you could use any chocolate you want. I have not tried it with chocolate that contains nuts or other ‘bits’ but you could try that if you wanted to – it would just change the texture.
There are two methods you could use for melting the chocolate. You could use a double boiler and melt it over boiling water or you could do it the lazy way like me.
I break the chocolate up into pieces and put it in a microwave proof jug or bowl. I microwave for about a minute and check it, stir it and put it back in for another minute. I continue this until it’s almost melted. Don’t melt it all the way as you don’t want to burn the chocolate. When it’s nearly melted, take it out and give it a good stir. The remaining unmelted chocolate will melt with the heat of the melted chocolate.
Add the Kahlua to the chocolate once it’s all melted. This may make the mixture seize slightly but you want still work with it. It’s absolutely fine. In the picture below you can see the texture has changed slightly.
While the chocolate is melting, beat the eggs and castor sugar. Castor sugar is a finer grind than regular sugar and works well in this recipe. You will need to beat it well into the eggs. You want the mixture as smooth as possible but don’t go overboard. Pale and creamy is what you’re looking for.
Beat the chocolate into the egg mixture. You want to ensure the chocolate is still quite warm when you add it to the egg mixture. This will melt any remaining sugar. You don’t want it to be super hot though as it will cook the eggs. By the time the chocolate has melted and you’ve added the Kahula it will be able the right temperature.
Here in New Zealand, there’s no really any difference in the quality of cream – cream is cream.
In other parts of the world there is pouring cream and whipping cream. For this recipe use pouring cream and whip it until it’s really stiff (but not butter!). This will give you the best results.
All that’s left to do is fold the two mixtures together. You don’t want to mix it hard, just fold it gently together. It should be nice and smooth. Once that’s done, put the ice cream into a container to freeze it.
The ice cream will need about four hours to freeze hard. In our household it often doesn’t get that long as no-one can wait. You don’t need to worry about stirring it through the freezing process. Just pop it in the freezer and forget about it until it’s time to indulge.
Here’s what it looks like when it comes out of the freezer – as you can see, it’s quite scoopable. Seen here flirting with some French Vanilla Ice Cream.
*Kahlua can be substituted with Bailey’s Irish Cream.
I hope you try this recipe. It is a really impressive addition to a dinner party.
Let me know in the comments below if you’ve tried it.
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August 26, 2021