Directions:
- Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
- Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
- Pour into an ice cream maker and freeze according to manufacturer's directions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2088.86 Kcal (8746 kJ) | ||
| Calories from fat | 837.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.09g | 143% | |
|---|---|---|---|
| Cholesterol | 1236.03mg | 412% | |
| Sodium | 613.46mg | 26% | |
| Potassium | 1411.77mg | 30% | |
| Total Carbs | 273.17g | 91% | |
| Sugars | 253.58g | 1014% | |
| Protein | 50.03g | 100% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 5.6mg | 31% | |
| Calcium | 764.4mg | 76% | |
| Amount Per 100 g | |||
| Calories | 144.5 Kcal (605 kJ) | ||
| Calories from fat | 57.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 143% | |
|---|---|---|---|
| Cholesterol | 85.5mg | 412% | |
| Sodium | 42.44mg | 26% | |
| Potassium | 97.66mg | 30% | |
| Total Carbs | 18.9g | 91% | |
| Sugars | 17.54g | 1014% | |
| Protein | 3.46g | 100% | |
| Vitamin C | 0.1mg | 3% | |
| Iron | 0.4mg | 31% | |
| Calcium | 52.9mg | 76% | |
* 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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