Kahlua Cream Recipe


MethodMain Ingredient


 Egg yolks6 (at room temperature)
 Sugar4 Tablespoon
 Water4 Tablespoon
 Kahlua1⁄3 Cup (5.33 tbs)
 Heavy cream3⁄4 Cup (12 tbs)
 Pecans1⁄3 Cup (5.33 tbs), chopped

Nutrition Facts

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 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.