Coffee Kahlua Brownie Ice Cream

by Jennifer

This turned out to be a great way to use leftover brownies, and was given two thumbs up by every member of my family!

  • 2 cups heavy cream
  • 1 cup 2% milk
  • 3/4 cup sugar
  • 1 1/2 tsp instant espresso powder
  • 1/8 tsp salt
  • 2 large eggs
  • 1/4 cup Kahlua
  • 1 1/2 cups chopped brownies

Combine cream through eggs in a heavy saucepan and bring mixture, whisking often, to 175 degrees over moderate heat.

Pour custard into a bowl through a fine mesh sieve, discarding any solids.

Let cool to room temperature, stirring occasionally, then stir in Kahlua and refrigerate, covered with plastic wrap, for at least 8 hours.

Freeze custard in an ice cream maker according to instructions,

and in the last 5 minutes add the brownies.

Transfer ice cream to a freezer-safe container and freeze for at least 4 hours before serving.

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