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Glace Au Café Recipe
|Single cream||1⁄4 Pint (150 Milliliter)|
|Strong coffee||1⁄4 Pint (Made From Freshly Ground Coffee Beans)|
|Castor sugar||4 Ounce (100 Gram)|
|Double cream||1⁄2 Pint (300 Milliliter)|
|Iced water||2 Tablespoon|
Serving size: Complete recipe
Calories 2028 Calories from Fat 1438
% Daily Value*
Total Fat 160 g246.6%
Saturated Fat 20.2 g100.8%
Trans Fat 0 g
Cholesterol 819.5 mg
Sodium 77.7 mg3.2%
Total Carbohydrates 128 g42.7%
Dietary Fiber 0 g
Sugars 113.9 g
Protein 18 g36.9%
Vitamin A 33% Vitamin C 1.6%
Calcium 19.4% Iron 9.4%
*Based on a 2000 Calorie diet
Remove from the heat and set aside.
Whisk the egg yolks and sugar together until the mixture is pale and thick.
Whisk in the coffee cream and return the mixture to the pan.
Heat gently, stirring constantly, until the custard thickens.
Set aside to cool.
Whip the double cream with the water until it forms soft peaks.
Add the coffee custard and beat lightly.
Turn into a freezerproof container.
Cover, seal and freeze until firm.
Transfer to the refrigerator 30 minutes before serving to soften.
Scoop into chilled glasses and serve with langue de chat biscuits if liked.