Directions:
- Heat milk sugar and coffee beans slowly together.
- Stir to dissolve sugar.
- When this reaches the boiling point, quickly whisk in the egg yolks, all at once.
- Continue to whisk gently until the mixture thickens slightly.
- Immediately add the coffee grounds and the honey, remove from the heat and continue to stir.
- It is important to keep the custard moving.
- After a couple of minutes, strain through a medium sieve, into a clean container.
- Chill this in a bath of ice water, stirring from time to time.
- Cover and refrigerate.
- Add 1 quart heavy cream and churnfreeze in an ice cream making machine.
- Serve with Cajeta Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5848.44 Kcal (24486 kJ) | ||
| Calories from fat | 3518.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 390.94g | 601% | |
|---|---|---|---|
| Cholesterol | 2681.79mg | 894% | |
| Sodium | 1312.28mg | 55% | |
| Potassium | 2892.26mg | 62% | |
| Total Carbs | 524.07g | 175% | |
| Sugars | 483.96g | 1936% | |
| Protein | 96.83g | 194% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 7.3mg | 41% | |
| Calcium | 2033.1mg | 203% | |
| Amount Per 100 g | |||
| Calories | 191.86 Kcal (803 kJ) | ||
| Calories from fat | 115.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.82g | 601% | |
|---|---|---|---|
| Cholesterol | 87.98mg | 894% | |
| Sodium | 43.05mg | 55% | |
| Potassium | 94.88mg | 62% | |
| Total Carbs | 17.19g | 175% | |
| Sugars | 15.88g | 1936% | |
| Protein | 3.18g | 194% | |
| Vitamin C | 0.4mg | 19% | |
| Iron | 0.2mg | 41% | |
| Calcium | 66.7mg | 203% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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