Kahlua Chocolate Chunk Ice Cream with Caramel Swirl

If I don’t have my coffee by 2 pm, I usually get a headache and experience an overall lack of motivation to do anything. Yes, my name is Amanda, and I’m a caffeine addict. Admitting you have a problem is the first step, but believe me, I have no intention to “fix” this problem. Sorry, not sorry.

Coffee is simply necessary, and I will not apologize for that. Coffee flavored anything, and I’m totally on board.

Coffee ice cream is brilliant. Kahlua is just genius.

Wait, Kahlua ice cream? Oh lordy.

Wait, wait…there’s also chocolate and caramel? Let’s do this.

Okay, yes…these instructions look really complicated. I swear it’s not hard, this ice cream just involves making a few different components. Basically you need to make the custard, the caramel sauce (you could always just use store bought caramel) and you have to chop up the chocolate chunks. See, not that hard. You’re totally capable! Let’s make some awesome ice cream.

**Just a little side note, this ice cream never really got firm, and I’m guessing it’s because of the alcohol in the Kahlua. It was still delicious, but was soft and melted fairly quickly. If you want a super hard ice cream, this may not be your thing.

Kahlua Chocolate Chunk Ice Cream with Caramel Swirl 

Custard:

2 cups heavy cream

2 cups whole milk

1/2 cup kahlua

6 egg yolks

2 large tablespoons instant coffee

1/2 cup sugar

1 cup packed brown sugar

1/2 cup half-and-half

4 tablespoons butter 

1 pinch salt

1 tablespoon kahlua

Also Need:

4.25 oz. chocolate (I used one large dark chocolate Hershey’s bar), roughly chopped

Custard:

1. In a medium saucepan, combine milk, cream, kahlua, instant coffee and sugar. Bring to a light boil and remove from heat and let cool slightly. 

2. In a separate bowl, whisk egg yolks. Once cream mixture has cooled slightly, add one cup into eggs while whisking. Add another cup of cream mixture to eggs, then add the egg mixture back into the cream mixture (in the saucepan). 

3. Cook on medium heat, stirring frequently until mixture thickens enough to coat the back of a spoon.

5. Remove from heat and strain mixture through a fine mesh strainer. 

6. Pour this mixture into an airtight container, place in the fridge and let cool completely. 

Caramel Swirl:

1. Mix the brown sugar, cream, and butter into a medium saucepan and turn on medium heat. 

2. Cook while whisking gently for 5 to 7 minutes until sauce thickens. Add salt and kahlua and continue cooking for another 5 minutes or so to thicken further. 

3. Turn heat off, and let cool slightly. Transfer mixture into an airtight container and place in fridge to cool completely. 

Let’s put it all together!

1. Pour custard into ice cream maker and let churn until the texture of soft serve. Add chocolate chunks.

2. Transfer half of ice cream mixture into a small, fairly flat container (I used a small casserole dish). Using a spatula, smooth mixture flat, then drizzle caramel sauce on top. Cover this with the remaining ice cream mixture, smooth out and cover again with more caramel. 

3. Place in freezer for several hours, or until completely frozen. Enjoy!

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