Café au Lait Ice Cream Sundae
Makes 4 servings
|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||cup chopped walnuts or pecans|
- 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.
- 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.
- 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.
The ice cream will become harder the longer it is stored in the freezer, so it is best eaten when freshly made.
|Serving Size:||1/2 cup|
|Saturated Fat||44 g|
|Total Fat||82 g|
|Calories from Fat||92 %|
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