This coffee base is delicious. I based it more or less on Jeni's ice cream base method in that I added a touch of cream cheese and corn starch to the mix. Since the chocoflan itself is so rich, it seemed egregious of me to use egg yolks in the base. Hence: eggless ice cream base, for those who may be allergic to eggs. This makes about 5 cups of ice cream, or 1¼ quarts.