Brown Eyed Baker · by Michelle Lettrich★ 4.7 (3)
Espresso Ice Cream
NUTRITION · PER SERVING540M COOK
CAL 100%·PRO 100%
CARBS 174G23% OF CAL
5G FIBER146G ADDED34G INTRINSIC0G OTHER179G TOTAL SUGAR
FAT 182G55% OF CAL
92G SAT89G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich homemade espresso ice cream made with coffee, eggs, and cream. Deep coffee flavor with a silky texture. A classic dessert for coffee lovers.
dessertamerican🌡️ thermometer🥄 saucepangluten freevegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1½ cups whole milk
- ¾ cup granulated sugar
- 1½ cups whole bold-roast coffee beans
- Pinch of salt
- 1½ cups heavy cream
- 5 large egg yolks
- ¼ teaspoon vanilla extract
- ¼ teaspoon finely ground espresso
At a glance
PER SERVING · TIME 540M
CAL 100%·PRO 100%
CARBS 174G23% OF CAL
5G FIBER146G ADDED34G INTRINSIC0G OTHER179G TOTAL SUGAR
FAT 182G55% OF CAL
92G SAT89G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2506mg
- Total sugar
- 179g
- Added sugar
- 146g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1011mg
- Calcium
- 815mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2506MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.