Our family has always had a love for chocolate and Kahlua is out favorite drink, so why not combine the two for Michael’s desserts?
My Mom’s Deadly Dark Chocolate Kahlua Brownie Chunk Ice Cream
1/2 cup unsweetened cocoa powder
3 cups half and half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 tsp vanilla extract
1/2 cup Kahlua
crumbled brownie chunks
Place the cocoa powder along with 1 cup of half and half into a medium saucepan over medium heat and whisk to combine. Add the remaining half and half and heavy cream. Bring to a simmer, stirring occasionally. Remove from heat.
In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
Temper the eggs with the cream mixture by gradually adding small amounts until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan over low heat. Continue to cook, stirring frequently until the mixture thickens slightly and coats the back of a spoon (should be about 170-175°F).
Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract and Kahlua. Place this mixture into the refrigerator and once it is cool enough not to form condensation on the lid cover and store for 4-8 hours, or until the temperature reaches 40°F or less.
Pour into an ice cream maker and process for 25-35 minutes. Towards the end, add in the brownie chunks as desired. Serve as a soft serve right away or freeze 3 or more hours to allow the ice cream to harden and then enjoy!
(original recipe from Alton Brown 2005 from Food Network)