Thursday, July 11, 2019

Kahlua Cherry Ice Cream

I just received a bunch of sweet cherries from Imperfect Produce and now what to do with them all. Since July is Ice Cream month what better way to enjoy them then with a Kahlua Cherry Ice Cream. You wouldn’t believe how addictively delicious this ice cream is, and that’s before you even get to the Kahula! Thanks Dini for the recipe. Serves 6-8.


Cherry Compote:
1.1 lb fresh sweet cherries
4 tablespoons granulated sugar
1/4 cup water
2 teaspoon Kahlua (or coffee)

Ice Cream Base:
1 1/4 cup half & half
3 cups heavy whipping cream
5 egg yolks
3/4 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup Kahlua (or coffee)
Cherry compote


Cherry Compote: Pit cherries and halve them. Combine pitted cherries with the sugar and water in a saucepan. Heat until it starts to simmer then cook for 20 minutes or until liquid becomes syrupy. Remove from heat and let cool completely, then stir in Kahlua (or coffee). Refrigerate.

Ice Cream: Combine the half & half and the sugar in a saucepan. Heat until sugar dissolves. In a heat safe bowl whisk the egg yolks together with the vanilla extract. Pour 1/2 cup of the hot milk mixture into the eggs whisking the entire time (tempering the egg yolks). Once combined add the egg mixture back into the saucepan with the rest of the milk, continue whisking. The custard is done when it is thick enough to coat the back of a spoon. Stir in the heavy whipping cream and the 1/4th cup Kahlua (or coffee). Refrigerate at least 2 hours or overnight.

Churn according to your ice maker instructions. The last 5 minutes add in the refrigerated cherry compote. When done transfer to an ice cream container and freeze for a few hours before serving.
Yum Yum!

What you need to make this recipe:

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