KahluaChocolate Chunk Ice Cream

Nutrition Facts

Servings Per Recipe

Makes servings

Amount Per Serving

Calories

Preparation Time:

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Serving Ideas:

Serve with cakes

or cookies

Sodium

Carbohydrate g

Dietary Fiber

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

Due to the high alcohol content of this ice cream most ice cream makers will only be able

to get this ice cream to a "soft serve" stage (the alcohol prevents full freezing in more ice

cream makers) Therefore if you want the ice cream to be served as a harder ice cream

(

where you can use an ice cream scoop to make balls of ice cream) make the ice cream

ahead of time and then put the resulting "soft serve" in the freezer for at least a few hours

overnight is better) The freezer should bring the ice cream to a harder state (but it will

(

still melt fairly quickly)

See the "Glossary of Cooking Terms" for information about toasting and glazing nuts

Making your own custard for ice cream gives you complete control over the content not

like store bought brands

Do not use smoky pine nuts in this recipe For more information refer the pine nut listing

in the "Glossary of Ingredients" (at the beginning of this book)

CUSTARD / cup Kahlua

/ cups pine nuts raw

/ cups white grape juice

cup water

/ cup brown rice syrup

/ cup maple syrup

/ cup Sucanat sugar

or granulated sugar)

pinch sea salt

teaspoon lecithin

grams chocolate bittersweet dairyfree cut in

chunks/melted

(

about / cup when cut)

or / cup dairyfree chocolate chips)

tablespoons Sucanat sugar

or granulated sugar)

(

GARNISH

tablespoons chopped nuts toasted

or with glazed toasted nuts eg

(

teaspoon vanilla extract

FrangelicoGlazed Toasted Hazelnuts)

Blend all custard ingredients (except vanilla Kahlua melted chocolate and the last portion of sugar) at a very high

speed until nuts are completely pureed (not gritty) and mixture is smooth

Part way through the blending turn off the machine and use a spatula along the sides of the blender to dislodge

any nuts or other ingredients that might be clinging to the inside walls This should reduce the number of

unblended bits in the final custard mixture

Total time for blending should be about minutes at high speed or longer for blenders that blend at lower speeds

Transfer mixture to a sauce pan and heat over medium heat to thicken custard Mix frequently with a wire whisk

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Desserts of Vitality

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Desserts Of Vitality