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Kahlua Cream Recipe
|Egg yolks||6 (at room temperature)|
|Kahlua||1⁄3 Cup (5.33 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Pecans||1⁄3 Cup (5.33 tbs), chopped|
Serving size: Complete recipe
Calories 1438 Calories from Fat 1061
% Daily Value*
Total Fat 122 g187.2%
Saturated Fat 52.7 g263.6%
Trans Fat 0 g
Cholesterol 1357.1 mg
Sodium 138.3 mg5.8%
Total Carbohydrates 74 g24.8%
Dietary Fiber 4.2 g16.6%
Sugars 62.4 g
Protein 22 g43.9%
Vitamin A 79.4% Vitamin C 2.6%
Calcium 26.4% Iron 20.1%
*Based on a 2000 Calorie diet
In a small saucepan, combine sugar and water over low heat until sugar dissolves.
Bring mixture to a boil and boil, without stirring, 4 minutes.
Add syrup to egg yolks in a thin stream, beating continuously until mixture is cold.
Stir in Kahlua.
Whip cream until soft peaks form.
Gently fold into egg-yolk mixture; fold in pecans, if desired.
Spoon into 4 sherbet glasses and freeze 3 to 4 hours or overnight.