One of our favourite ice cream flavours that we make is our “Caife” – Kahlua Espresso with Chocolate Shavings. Coffee cuts sweetness and makes a great adult ice cream. In addition, the alcohol makes it even smoother, and the chocolate shavings provide a bit of chocolate that melts on the palate with the ice cream. We hope you like this as much as we do!Murphys Kahlua Espresso Ice Cream with Chocolate ShavingsIngredients:
1 Cup (237ml) + 1 Tablespoon Sugar
5 Egg Yolks
1 1/8 Cups (266ml) Cream
1 1/8 Cups (266ml) Milk
1/2 Cup (118ml) espresso
1/4 Cup (60ml) Kahlua
50g Good quality dark chocolate
Yield: 6 Servings
1. Add one tablespoon of the sugar to the espresso and reduce over medium heat until it is about 1/3 of its volume. Cool.
2. Beat the egg yolks into the rest of the sugar until thick and pale yellow.
3. Bring the milk to a simmer.
4. Beat the milk into the eggs and sugar in a slow stream.
5. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!
6. Allow the custard to cool to refrigerator temperature (5C).
7. Use a potato peeler to shave the chocolate, keeping the shavings as long and thin as possible. Stir into the mix.
8. Stir in the espresso and Kahlua.
9. Whip the cream.
10. Gently fold in the custard.
11. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.