Café au Lait Ice Cream Sundae
by the Editors of Easy Home Cooking Magazine
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Café au Lait Ice Cream Sundae
Café au Lait Ice Cream Sundae
Yield: Makes 4 servings
Ingredients:
3
cups whipping cream, divided
4
egg yolks, lightly beaten
1
tablespoon instant coffee granules
1/2
cup plus 2 tablespoons no-calorie sugar substitute for baking, divided
1/2
teaspoon vanilla
1/2
cup chopped walnuts or pecans
Preparation:
1.
Pour 2 cups cream into medium saucepan. Whisk egg yolks and coffee granules into cream. Heat 10 minutes over low heat, stirring constantly, until mixture reaches 160°F. Mixture will thicken as it cooks.
2.
Pour mixture into bowl; stir in 1/2 cup sugar substitute until well blended. Refrigerate 2 to 3 hours or until cold. Pour chilled mixture into ice cream maker; process according to manufacturer's directions.
3.
Whip remaining 1 cup cream, 2 tablespoons sugar substitute and vanilla until stiff. Scoop ice cream into serving bowls; top with whipped cream. Sprinkle with nuts just before serving.
Tip:
The ice cream will become harder the longer it is stored in the freezer, so it is best eaten when freshly made.
Nutritional Information:
| Serving Size: 1/2 cup | |
| Sodium | 79 mg |
| Protein | 9 g |
| Fiber | 1 g |
| Carbohydrate | 12 g |
| Cholesterol | 459 mg |
| Saturated Fat | 44 g |
| Total Fat | 82 g |
| Calories from Fat | 92 % |
| Calories | 798 |
This recipe appears in: Ice Cream & Sorbets