White chocolate ice cream with a caramel-Kahlua Sauce
A stunning flavor combination
Published originally on my blog on 3 October 2011
Today is one of those days, when I sit at my computer and I try to write something, anything, but nothing comes out. Well, of course something comes out because you're reading this, but this is not what I was meaning to write.
So, I could sit here, at my desk, facing the dread that is the blank page, or I could go out there, where the birds are chirping and the sun is shining and the whole of nature—who has obviously forgotten it's the beginning of October—is screaming for me to get out of my apartment.
Would you blame me if I chose the latter?
I knew you wouldn't.
Oh, and before I go, I know it's kind of soon to be posting another ice cream recipe after this one but people, we got an Indian summer on our hands over here. I have to take full advantage of that before it's too late.
Ice cream is in order. White chocolate ice cream with a caramel-Kahlua sauce.
It's good.
It's pretty damn good actually.
[Those of you who are living in places where the cold weather is already knocking at your door, no hard feelings, ok?]
Enough said.
Where did I put my flip-flops?
White Chocolate Ice Cream with a Caramel-Kahlua Sauce
This ice cream is not too sweet and has a subtle white chocolate flavor.
You can also serve it with a raspberry sauce.
The caramel-Kahlua sauce was a very successful improvisation by yours truly (I can do it with music and I can do it with sauces too. Ha!). It has a silky smooth texture and is not overly sweet, and I just can't stop using it on ice creams, waffles and cakes ever since I made it for the first time a couple of months ago.
You must use good quality white chocolate; I can't stress this enough. If it's not good quality then the ice cream will be granular and it will not taste good. I'm speaking from experience.
If you don't have an ice cream maker, don't you worry. Below, I'm including instructions on how to make the ice cream without it.
