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Suggest a better descriptionIn a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder, whisking until the powder is dissolved. In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved. In a large heavy saucepan combine the remaining 4 cups milk and the sugar and bring the mixture just to a boil, stirring until the sugar is dissolved. Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes. Whisk in the espresso mixture. Let the mixture cool to room temperature, chill it, covered, until it is cold, and freeze it in an ice-cream freezer according to the manufacturers instructions. Makes about 1 quart. Gourmet May 1992
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Serving Size: 1 Serving (1221g) | ||
Recipe Makes: 1 | ||
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Calories: 3696 | ||
Calories from Fat: 54 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 24.4mg | 8 % | |
Sodium 126.5mg | 4 % | |
Potassium 476mg | 13 % | |
Total Carbohydrate 928.7g | 273 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 928.6g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3696
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