Broma Bakery · by Sarah Fennel★ 5.0
Fig, Vietnamese Cinnamon & Coffee Ice Cream
NUTRITION · PER SERVING—
CAL 25%·PRO 12%
CARBS 46G37% OF CAL
2G FIBER3G OTHER40G TOTAL SUGAR
FAT 33G61% OF CAL
18G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sophisticated ice cream infused with coffee, Vietnamese cinnamon, and fresh figs. Rich, aromatic, and subtly spiced.
dessertvietnamesegluten freevegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 4 large egg yolks
- 3/4 cup granulated sugar
- 3 tablespoons instant espresso powder
- 2 teaspoons vietnamese cinnamon (can use regular cinnamon too)
- 2 cups heavy cream
- 1 cup whole milk
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup California dried mission figs, sliced
At a glance
PER SERVING
CAL 25%·PRO 12%
CARBS 46G37% OF CAL
2G FIBER3G OTHER40G TOTAL SUGAR
FAT 33G61% OF CAL
18G SAT15G 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
- 239mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 339mg
- Calcium
- 126mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.