6 Serves
373 Mins
In a saucepan, combine the whole milk, heavy cream, and instant coffee powder. Heat over medium heat until it just begins to simmer, then remove from heat.
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Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
267 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
500 mg / 1,250 mgPotassium
621 mg / 4,700 mgSodium
199 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
0 g / 28 gSugar
57 g / 50 gSaturated Fat
18 g / 20 gCholesterol
814 mg / 300 mgCaffeine
30 mgNet Carbs
74 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper them, then pour the egg mixture back into the saucepan with the remaining milk.
Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Remove from heat 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. During the last few minutes of churning, add the chocolate chips.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours until firm.
3
g50
g10
g
