Recipe for 1 batch (1,5 kg / 2 liters) of Ice Cream.
Source: My Take on a recipe from the Dutch book "Meesterli
Mix 1/3 of the sugar with the Egg Yolk.
Heat up the rest of the sugar with the milk.
When boiling, add 1/3 of the milk to the Egg yolk, under stirring.
Then add the egg yolk mixture to the rest of the milk, heat up to 85 ºC, stir very well. Be carefull not to go over 85ºC, and keep stirring for 1 minute after heating.
Add the coffee.
Cool the "Crème Anglaise" (preferably in a flat vessel to speed up cooling down), overnight.
Before freezing the mixture, sieve out the coffe and add the cream. (I poor the cream over the coffee in the sieve, to prevent too much crème anglaise staying behind in the coffee).
Freeze the icecream, time depends on your machine (mine, (Musso Stella) takes 30-40 minutes per batch of 2 liters).
The original recipe adds the coffee after cooling, so the Ice Cream stays white. I add the coffee after heating, so the coffee doesn't burn. I use Single origin Colombian coffee beans from a local roaster. This is a strong espresso coffee bean.
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Serving Size: 1 Serving (1145g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2106 | ||
Calories from Fat: 1776 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 197.4g | 263 % | |
Saturated Fat 108.3g | 541 % | |
Monounsaturated Fat 62.2g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 2631.1mg | 810 % | |
Sodium 559mg | 19 % | |
Potassium 1415.9mg | 37 % | |
Total Carbohydrate 38.8g | 11 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 38.8g | ||
Protein 51.5g | 74 % | |
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: 2106
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