Cafe Au Lait Ice Cream Sundae Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
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
Directions
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.
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.
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