All the grown up indulgence of a frozen mudslide cocktail, re-imagined into ice cream form! We start with an ice cream base of Kahlua and Irish cream, fold in crunchy chocolate cookie chunks, then swirl in thick drizzles of rich mocha fudge.
- 2 cups heavy cream
- 1 cup whole milk
- 2 tsp salt
- 3 egg yolks
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- ¼ cup Kahlua
- ¼ cup Irish Cream liquor
- 2 cups Chocolate Meringue Cookies, (or your favorite store-bought chocolate cookies) broken into small pieces
- ½ cup Mocha Fudge Sauce
- (Makes way more than you need for the ice cream...which means, yay! Cookies snacks!)
- 6 egg whites
- 2/3 cup granulated sugar
- 1 cup powdered sugar, sifted
- 1/4 cup unsweetened cocoa powder, sifted
- (Also makes more than you need for the ice cream. #Goodproblems)
- ½ cup water
- ½ cup sugar
- ¼ cup corn syrup
- ½ cup butter
- ¼ cup unsweetened cocoa powder
- ½ cup chopped dark chocolate (70%)
- 1 teaspoon salt
- 1 ½ teaspoon vanilla extract
- 1 tablespoon instant coffee granules
- Fill a large bowl with ice and water. Place a large clean bowl in the ice bath and place fine mesh strainer over it.
- In a large, heavy-bottomed saucepan over medium heat, combine the cream, milk, and salt, and cook, stirring occasionally, until hot but not boiling.
- Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended, then whisk in the vanilla.
- Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula or flat edged wooden spoon, being sure to scrape the bottom of the pan so it doesn’t scorch. Continue stirring, making a figure 8 pattern (down the center of the pan, up the left side, down the center, up the right side) until the liquid begins to steam, 2-3 minutes.
- Remove the custard from the heat and immediately pour it through the strainer into the clean bowl over the ice bath. Stir in the Kahlua and Irish Cream. Let cool, stirring occasionally. When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight.
- Transfer the custard mixture to an ice cream maker and spin according to the manufacturer’s instructions. Because of the alcohol content, the ice cream will be on the softer side. Right after spinning, fold in the cookie chunks.
- Pack about a third of the ice cream into an airtight container, drizzle in about a third of the chocolate sauce and swirl. Continue layering ice cream and chocolate swirl, finishing with swirl on top. Cover and freeze until firm, preferably overnight. It should be good for up to 1 week.
- Preheat the oven to 250°F. Whisk egg whites to soft peaks. Slowly add the granulated sugar, continuing to whisk until very stiff. Sift powdered sugar over the egg whites and fold in quickly. Sift cocoa over and fold in.
- On a parchment-lined baking sheet, with a plain 3/8-inch tip, pipe your meringue cookies. The shape doesn't necessarily matter in this case since you'll be breaking them up. I like to pipe long strips of "finger" shapes.
- Bake about 1 hour until crisp. Transfer the parchment sheet with the meringues to a rack and cool completely.
- Combine the water, sugar, corn syrup, and butter in a medium saucepan and bring to a boil. Stir until all the sugar is dissolved.
- In a medium bowl, combine the cocoa powder, chocolate, salt, vanilla, and instant coffee. Pour the hot liquid into the bowl and whisk until chocolate sauce is smooth. Transfer to an airtight container; this stuff will last forever in the fridge.
Best to allow time to chill both the pre-churned ice cream base and the post-churned ice cream overnight since this is such a soft ice cream.
Recipe Source: LickMySpoon.com.
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