Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories510.4 kcal (26%)
Total Fat15.3 g (22%)
Carbs79.1 g (30%)
Sugars69 g (77%)
Protein14.7 g (29%)
Sodium284.5 mg (14%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
6egg yolks
large
1 cupwhole milk
substitute with soy milk or any other for dairy free
1 cupsugar
1 ½ teaspoonsunbleached all-purpose flour
¼ teaspoonkosher salt
ground cinnamon
ground nutmeg
2 teaspoonspure vanilla extract
3egg whites
large, at room temperature
5 tablespoonssugar
1 x 12 ounceevaporated milk
can, chilled, substitute with Lite coconut milk for dairy free
Instructions
Prepare the custard
Step 1
To prepare the custard, combine the egg yolks, whole milk, 1 cup sugar, flour, salt, cinnamon, and nutmeg in a a food processor or blender and pulse until well blended.
Step 2
Pass the milk mixture through a fine mesh sieve into a 3 or 4 quart saucepan.
Step 3
Cook over medium heat, stirring constantly, until the custard covers the back of a wooden spoon. 4 to 6 minutes.
Step 4
Remove the saucepan from the heat and stir in the vanilla extract.
Step 5
Chill the custard at least 2 hours or overnight.
If you haven’t done it also chill the evaporated milk
For the merengue
Step 6
In a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, about 1 minute.
Step 7
Gradually add the remaining 5 tablespoons sugar and beat on medium speed until it forms stiff peaks, about 5 minutes.
The ice cream
Step 8
Add the chilled evaporated milk and continue to beat until it thickens slightly, 2 or 3 additional minutes.
Step 9
Stir in the prepared custard and mix until well blended.
Step 10
Process in an ice-cream maker according to manufacturer’s instructions, 15 to 20 minutes.
Step 11
Freeze until ready to serve.
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Notes
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