Title: Kahlua Chip Ice Cream
Categories: Toohot05
Yield: 1 servings

8 lg Egg yolks
1 c Sugar
1 qt Half-and-half
1 tb Vanilla extract
3/4 c Brewed double-strength
-espresso; cold
1/2 c Kahlua or other coffee
-liqueur
8 oz Semisweet chocolate; chopped

Place a large mixing bowl in the freezer. In another large bowl, whisk
together the egg yolks and sugar until thick and pale yellow. In a saucepan
bring the half-and-half to a boil. Gradually pour into the egg mixture,
whisking until the sugar dissolves. Let stand 5 minutes and then chill.
Stir the vanilla, cold espresso and Kahlua into the chilled custard. Pass
through a fine strainer. Pour into an ice cream maker and process according
to the manufacturer's instructions. When the ice cream is nearly done, melt
the chocolate over simmering water. Transfer the frozen ice cream into the
chilled bowl from the freezer. Pour in the melted chocolate, stirring and
mixing vigorously with a wooden spoon. Transfer to a container and freeze
until firm. This recipe yields 1 1/2 quarts of ice cream.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6151 broadcast 08-30-1996) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-31-1996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.