This was a long shot. I was inspired after the Margarita Ice Cream to try something else. Lime and Tequila worked so well...Well, wouldn't Kahlua and Chocolate? Obviously!
The texture of this frozen treat isn't much like ice cream; but rather a richer Italian ice. The flavors are there, for sure, though.
I got the idea from this Food Network recipe, but altered it quite a bit. Now, the recipe called for an ice cream maker. I'm pretty sure this may be the only kitchen appliance we do not have. So, I decided to wing it and see how it turned out. Much to my surprise, it's pretty darn tasty. Kind of like a mudslide icee. Who wouldn't like that?
What you need:
- 4 egg yolks
- 1 cup eggbeaters egg substitute
- 1 cup granulated sugar
- 2 cups fat free half and half
- 2 cups 2% evaporated milk
- 1 tbsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup Kahlua coffee flavored liquor
- 1/2 cup semi sweet toll house morsels.
How you do it:
In a sauce pan over medium heat, bring the evaporated milk and fat free half and half to a boil. In a separate bowl, whisk together the egg yolks, egg beaters, and sugar until it's thick.
Next, lower the heat for the sauce pan, and take the egg mixture and slowly whisk it into the boiling milk mixture. Do this slowly otherwise you'll have a giant omelet! Make sure the sugar is dissolved. Let this sit for a few minutes and then place the custard in a bowl and place in the freezer to blast-chill for about 10-15 minutes.
Take the bowl out of the freezer and add the vanilla & almond extracts, Kahlua, and chocolate chips to the mix. Stir well and place into a container and let freeze over night.
Like the Margarita Ice Cream I made, this Kahlua Frozen Custard is much lower in fat content than it's original recipe. Let's take a looksie, shall we?
Original recipe from the Food Network (sans the espresso):