Ingredients for Kahlua Pecan Chunk Ice Cream
- Butter
- Dark Brown Sugar
- Pure Maple Syrup
- Golden Raisin
- 1 cup pecan halves, roughly chopped
- 1/2 cup Kahlúa coffee liqueur
- Eggs
- 1 cup granulated sugar
- Heavy Whipping Cream
- Whole Milk
- 1 teaspoon vanilla extract
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How to Make Kahlua Pecan Chunk Ice Cream
- In a medium bowl, whisk together the heavy cream, milk, sugar, and Kahlúa until the sugar is dissolved.
- In a separate bowl, whisk together the egg yolks until light and frothy.
- Gradually whisk a small amount of the warm cream mixture into the egg yolks to temper them, then pour the tempered yolks back into the cream mixture.
- Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve into a bowl, then cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in your ice cream maker according to the manufacturer's instructions. This usually takes about 20-25 minutes.
- During the last few minutes of churning, add the chopped pecans.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
977g
Fat
668g
Carbs
89g
