4 Serves
373 Mins
18 g
56 g
45 g
In a saucepan, heat the milk and heavy cream over medium heat until it begins to simmer.
Ingredients, vitamins, and health benefits
Milk
Heavy Cream
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KoreanVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
89 µg / 400 µgCalcium
319 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
500 mg / 1,250 mgPotassium
446 mg / 4,700 mgSodium
157 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
0 g / 28 gSugar
55 g / 50 gSaturated Fat
22 g / 20 gCholesterol
933 mg / 300 mgCaffeine
95 mgNet Carbs
56 gAlcohol
0 g
In a separate mixing bowl, whisk the egg yolks with sugar until the mixture is pale and slightly thickened.
Slowly temper the egg mixture by gradually whisking in the hot milk and cream, then return everything to the saucepan and cook until it coats the back of a spoon.
Chill the custard mixture in the refrigerator for 2 hours.
Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a container and freeze for 4 hours to firm up.
Serve a scoop of the coffee ice cream in a glass and pour strong hot coffee over it to create the float.
Egg Yolks
Sugar
Strong hot coffee
Vitamin A
429 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
5 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
89 µg / 400 µgCalcium
319 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
500 mg / 1,250 mgPotassium
446 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
55 g / 50 gSaturated Fat
22 g / 20 gCholesterol
933 mg / 300 mgCaffeine
95 mgNet Carbs
1
g34
g11
g
American
AmericanZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
56 µg / 55 µgAlcohol
0 g