Coffee Kahlua Cookies n Cream Ice Cream
When you can't decide between cookies 'n cream or coffee ice cream, now you can have both!
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Servings: 1 quart
Equipment
- Ice cream maker
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1 tsp vanilla extract
- 3 oz espresso (about 6 TB), or very strong coffee
- 1 tbsp Kahlúa, or other coffee liqueur
- 6 egg yolks
- 12 Oreo cookies (or other chocolate cookie), cream filling removed, crushed or broken into chunks
How I Make It
- Whisk egg yolks with vanilla until light and frothy. Set aside.
- Combine cream, milk, sugar, espresso and Kahlúa in a sauce pan and slowly heat until sugar dissolves. Be careful not to let the mixture boil.
- Slowly ladle a small amount of the cream mixture into the egg yolk/vanilla mixture while whisking it, a little at a time. This step is important to temper the eggs so they don't scramble in the hot cream mixture. Do this until you've ladled about half the cream into the eggs. Make sure you are adding the cream slowly and whisking the mixture continuously as you are adding the cream to keep the eggs from scrambling.
- Pour the egg mixture into the cream in the pot on the stove; continue to whisk and heat the (now custard) mixture slowly until the texture thickens and the cream coats the back of a spoon, which is about 180F. Remove from heat and let cool completely, then chilled in the refridgerator for a couple of hours before making the ice cream.
- Once the ice cream batter is completely chilled, pour into an ice cream maker following your machine's operating instructions. Add the crushed cookies in at the stage where your ice cream is about the consistency of a soft serve. I( use a Kitchen Aid ice cream attachment, so this is right after it has finished churning and just before I freeze it in the freezer). Freeze the ice cream in a container in the freezer until ready to serve.