Directions:
- In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil.
- Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor.
- In a medium bowl, whisk together the egg yolks and sugar.
- Pour the cream mixture into the egg yolks, whisking until well blended.
- Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon.
- Strain the custard through a fine mesh sieve and chill.
- Freeze in an ice-cream maker following the manufacturer's instructions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.48 Kcal (1735 kJ) | ||
| Calories from fat | 239.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.58g | 41% | |
|---|---|---|---|
| Cholesterol | 277.24mg | 92% | |
| Sodium | 138.04mg | 6% | |
| Potassium | 306.09mg | 7% | |
| Total Carbs | 32.7g | 11% | |
| Sugars | 27.26g | 109% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 12.45g | 25% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.8mg | 10% | |
| Calcium | 178.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 192.74 Kcal (807 kJ) | ||
| Calories from fat | 111.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.36g | 41% | |
|---|---|---|---|
| Cholesterol | 128.92mg | 92% | |
| Sodium | 64.19mg | 6% | |
| Potassium | 142.33mg | 7% | |
| Total Carbs | 15.21g | 11% | |
| Sugars | 12.68g | 109% | |
| Dietary Fiber | 0.73g | 6% | |
| Protein | 5.79g | 25% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.8mg | 10% | |
| Calcium | 82.9mg | 18% | |
* 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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