Kahlua Cream Recipe
Ingredients
| 6 egg yolks, at room temperature | ||
| Sugar | 4 Tablespoon | |
| Water | 4 Tablespoon | |
| Kahlua | 1/3 Cup (16 tbs) | |
| Heavy cream | 3/4 Cup (16 tbs) | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
Directions
In a medium bowl, beat egg yolks until lemon colored, about 15 minutes.
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.
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.
Chef
