4 Serves
373 Mins
In a saucepan, combine the whole milk, heavy whipping cream, and coffee protein powder, heating gently over the stove until just simmering.
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Vitamin E
3 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
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
132 µg / 400 µgCalcium
292 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
725 mg / 1,250 mgPotassium
463 mg / 4,700 mgSodium
205 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
1 g / 28 gSugar
51 g / 50 gSaturated Fat
24 g / 20 gCholesterol
1221 mg / 300 mgCaffeine
40 mgNet Carbs
52 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 mixture by gradually whisking in a small amount of the hot milk mixture, then pour everything back into the saucepan and cook until it coats the back of a spoon.
Transfer the custard to a clean container and chill in the freezer or refrigerator for 2 hours until completely cold.
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