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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a double boiler over simmering water, combine 2 cups of cream (saving one cup for later) ,coffee beans and espresso. | 2. Cook, stirring occasionally, until bubbles form around the edge and the cream tastes strongly of coffee, at least 30 minutes. | 3. In a large bowl, whisk the egg yolks just until blended. | 4. In a thin stream, gradually whisk the hot cream mixture into the egg mixture. | 5. Place bowl over a pan of barely simmering water and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon. | 6. Remove from heat, stir in the sugar, and set the bowl inside a slightly larger bowl filled with ice; whisk until cool. | 7. Cover with plastic wrap and refrigerate for at least two hours. | 8. Pour the mixture through a fine-meshed sieve and stir in the remaining 1 cup of cream. | 9. Freeze in ice cream maker using manufacture's instruction. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy whipping cream	3	cups	divided	1224.0	9.863999999999999	10.224	129.888
coffee bean	1/2	cup		-	-	-	-
espresso	1/3	cup	brewed	-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.