Ice cream is great for any time of year but especially in summer. Back in the day (do I sound old?) all ice cream was natural but definitely not so anymore. Many ice cream brands, especially the inexpensive ones, have loads of additives that might surprise you. Although the following ingredients are ones that you wouldn’t want to eat every day, a once in a while home made ice cream treat beats the chemical filled ones. If you don’t already have an ice cream maker, you may either want to invest in one or make this the old fashioned way by shaking with ice (many recipes are on line for that activity!). Also, you may want to remove the Kahlua if you are serving kids. Enjoy!
Kahlua Ice Cream:
You will need an ice cream maker for this recipe and at least 4-6 hours to freeze the ice cream maker cylinder:
2 cups whole milk
1 cup heavy cream
3/4 cup superfine white sugar
1 tsp vanilla extract
1 tbs Kahlua
Place an ice cream maker cylinder in the freezer overnight.
In a large mixing bowl, mix the sugar, milk, cream, extract and Kahlua until the sugar is fully incorporated. There may be a little sugar residue on the bottom of the bowl so try to stir that into the liquid mixture as much as possible.
Remove the cylinder from the freezer and add in the mixture. Turn the ice cream maker on and let stir for about 20 minutes or until the ice cream mixture is sold. It won’t be as hard as ice cream that is in the freezer but will no longer be liquid.
Place the now solid mixture into a freezerproof glass, stainless or plastic tupperware and place in the freezer. The ice cream around the edges of the cylinder may be tough to get out but use a very hard plastic spatula to remove all of it.
Place in the freezer overnight or at least for a couple hours until it is the consistency you like.
Serve and enjoy!
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