Coffee Ice Cream (Low Carb)

  • 3 cups whipping cream, devided
  • 4 egg yolks, lightly beaten
  • 1 tbsp instant coffee granules
  • 1/2 cup plus 2 tbsp no-calorie sugar substitue for baking, devided
  • 1/2 tspn vanilaa
  • 1/2 cup chopped walnuts or pecans
Directions1. Pour 2 cups cream into medium saucepan and whisk in egg yolks and coffee granules. Heat 10 minutes over low heat, stirring occasionally, until mixture reaches 160 degrees F. Mixture will thicken as cooked.
2. Pour mixture into bowl and stir in 1/2 cup of sugar substitute until well blended. Refrigerate 2 to 3 hours. Pour chilled mixture into ice cream maker and process according to directions.
3. Whip remaining 1 cup of cream, 2 tbsp of sugar substitute and vanilla until stiff. Scoop ice cream into serving bowls and topped with whipped cream and sprinkle on nuts just before serving.

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