café au lait ice cream sundae
 

Recipe from: The Low-Carb Bible By Elisabeth Ward, Linda Yoakam.

café au lait ice cream sundae

3 cups whipping cream, divided
4 egg yolks, lightly beaten
1 tablespoon instant coffee granules
½ cup plus 2 tablespoons no-calorie sugar substitute for baking divided
½ teaspoon vanilla
½ cup chopped walnuts or pecans

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 160F. Mixture will thicken as it cooks.
2. Pour mixture into bowl, stir in ½ cup sugar substitute until well blended. Refrigerate 2 to 3 hours or until cold. Pour chilled mixture into ice cream maker, process according to the 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.

Makes 4 servings
Nutrients per serving: calories: 798; carbohydrate: 12 g; calories from fat: 92%; total fat: 82 g; saturated fat: 44 g; cholesterol: 459 mg; sodium: 79 mg; dietary fiber: 1 g; protein: 9 g.

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My cups hold ½ cup and so I got 5 servings and then I decided not have the toppings so each one came out to 5.5 carbs, which was more to my liking. Also one serving was very satisfying, I didn’t want another one. It was so very good. I am having one for the next four nights. Doctors order, LOL! ;)

Nutrients per ½ cup without topping: calories: 390; fat: 36.2 g; carbohydrate: 5.47; fiber: 0; protein: 2.39