I scream, you scream, we all scream for…
As this post hits the web I anticipate getting a sad emoticon from one of my oldest friends. My friend Bolt (real name Lauren), lives in DC and while we lived in DC we spent lots of time together. She has always been a good sounding board for me when I have blog ideas or need help figuring out how to make my blog stand out on the internet. She’s so web savvy!
Anyhow, Bolt and I would experiment in the kitchen with some of my grandmother’s recipes. One day we had a pumpkin baking fest and on another day we tried to recreate Milk Bar’s Compost Cookies, by tried I mean clearly we did not successfully recreate them but they were still delicious. Before leaving DC, Bolt had pleaded with me to make ice cream with her. I failed her miserably because we never made ice cream and I have no excuses.
So it is summer now and I am sitting here thinking about all of the things I want to share with you. I realized that I hadn’t given you an ice cream and this is where Bolt gives the sad face because she wasn’t here making ice cream with me. Whenever she comes back to Pittsburgh I’ll have to make it up to her by spending an entire day making ice cream. I have made this vow on the internet so that means she will be able to hold it over me forever and ever!
Getting back to the idea of making ice cream I always remember the time I made ice cream in a plastic bag at summer camp. I learned that by adding liquid ice cream to a bag and placing that bag inside a bigger bag with ice and shaking it up for hours and hours you could make ice cream. It was a pretty good way of keeping a kid busy on those hot summer days. I also learned that by adding salt to ice you can make it colder and thus speed up the ice cream making process. Yay for Fun Facts!
I am so excited to get my ice cream on and play with all of those crazy combos. I am thinking bourbon is going to make a presence and of course we will have to pay homage to the classics. This wont be the last of the ice creams and hopefully soon I will be making ice cream with Bolt, I’ll even let her name it and everything.
Kahlua & Coffee Malted Ice Cream
Yields 1 1/2 Quarts
1/3 Cup Kahlua
12 Coffee Malt Balls*
1 Cup Whole Milk
2 Cups Heavy Cream
1 Teaspoon Vanilla
*Specialty malt balls might be available in the bulk food section of your grocery store. You can also use strong brewed coffee if you can’t find the malt balls.
This ice cream was made using an automatic frozen ice cream maker such as the one by, Cuisinart please follow your ice cream makers instructions when freezing.
Place your malt balls in a large plastic bag and using a rolling pin or heavy pan crush the balls in to small pieces but careful not to crush them in to a powder. Set aside as you begin to assemble your cream.
Pour your kahlua in to a small saucepan and bring to a simmer over medium heat. Allow the kahlua to cook for a few minutes, burning off some of the alcohol. You will know it is ok when you no longer smell a strong alcohol smell, instead it should smell like coffee. Set your kahlua aside to cool as you mix your remaining ingredients. In a medium bowl add your sugar and milk together, mix with a whisk until the sugar dissolves. To the milk and sugar you will add your heavy cream, kahlua and vanilla. Give everything a good whisk.
Turn on your ice cream machine and gently pour your mixture in, make sure your paddle is rotating as you pour in your cream. Allow the mixture to churn for 20-25 minutes. Slowly add your coffee malt ball pieces to the cream and continue churning for another 10 minutes or until the mixture has thickened. Transfer your ice cream to a freezer safe container and freeze until firm, 2-3 hours minimum. Serve with hot fudge or your favorite toppings an enjoy!