45 min
Type of dish: Ice creams and sorbets
Temperature: Cold
Allergens
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cream 0.05 l
Coffee 0.01 kg
Egg yolk 3.0 ud
Sugar 0.063 kg
Ice cream stabiliser 7.5 g
Elaboration
  • Boil cream and milk together with coffee grounds.
  • At the same time, mix egg yolks with sugar and ice cream stabilizer.
  • When the milk and the cream are boiled, pour a little over the egg yolks with sugar and stabilizer whilst stirring.
  • Cook at a temperature of around 82 ºC to 85 ºC.
  • Cool quickly with an inverted bain marie (water, ice and salt).
  • Pour the liquid into the ice cream machine and churn.
Nutritional information (1 portion)
Fiber 1.16 g
Saturates 4.13 g
Monounsaturated fatty acids 2.85 g
Polyunsaturated fatty acids 0.85 g
Cholesterol 160.24 mg
Calcium 72.53 mg
Iron 1.22 mg
Zinc 0.59 mg
Vitamin A 143.42 ug
Vitamin C 0.72 g
Folic acid 20.57 ug
Salt (Sodium) 49.44 mg
Sugars 14.33 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.