6 Serves
373 Mins
In a saucepan, combine the whole milk and heavy whipping cream, heating over medium heat until it just begins to simmer.
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Vitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
81 µg / 400 µgCalcium
338 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
528 mg / 1,250 mgPotassium
179 mg / 4,700 mgSodium
418 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
0 g / 28 gSugar
18 g / 50 gSaturated Fat
22 g / 20 gCholesterol
847 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a separate mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg yolk mixture by gradually whisking in the hot milk and cream, then return the entire mixture to the saucepan and cook until it coats the back of a spoon.
Stir in the chamoy sauce, then transfer the custard to a clean bowl, cover, and chill in the refrigerator for at least 2 hours.
Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
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Danish