Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Coffee Kahlua Caramel Ice Cream
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- #74712
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 gallon vanilla ice cream
1/3 cup evaporated milk
3/4 cup sugar
12 marshmallows
2 teaspoons instant coffee powder
1 teaspoon vanilla extract
1 tablespoon Kahlua or Tia Maria
1/2 cup coarsely chopped walnuts
directions
Combine milk and sugar in a pan and stir over heat until sugar has dissolved. Bring to a boil, reduce heat slightly, and boil as fast as possible without letting the milk boil over, for 5 minutes. Remove from heat and allow the bubbles to subside.
Add marshmallows and coffee, stirring until marshmallows are melted. Add vanilla and liqueur, then refrigerate until cold. Stir in walnuts.
Place ice cream in a large basin, stir with a wooden spoon just until softened, and quickly fold through the coffee mixture to give a marbled effect.
Spread into a loaf tin, cover with foil, and freeze for several hours or overnight before serving.
The caramel does not set hard, but forms a firm sauce when ice cream is served.
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nutrition data
444 calories, 20 grams fat, 62 grams carbohydrates, 7 grams protein per serving. This recipe is low in sodium.
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