Coffee Caramel Ice Cream
A luxurious frozen treat with deep espresso flavor and swirls of caramel, because plain vanilla just isn’t cutting it.
Ingredients
For the Ice Cream Base:
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 tbsp instant espresso powder
- 4 large egg yolks
- 1 tsp vanilla extract
For the Caramel Swirl:
- ½ cup granulated sugar
- 2 tbsp unsalted butter
- ¼ cup heavy cream
- ½ tsp sea salt
Instructions
- Heat milk, cream, sugar, and espresso powder in a saucepan until warm (but not boiling).
- In a separate bowl, whisk egg yolks until smooth.
- Slowly pour warm milk into yolks, whisking constantly to avoid scrambled eggs.
- Return mixture to the stove, stirring over low heat until it thickens slightly.
- Strain the custard, then let it cool completely before refrigerating for at least 2 hours.
- While chilling, make caramel by melting sugar in a pan until golden.
- Stir in butter and heavy cream, whisking until smooth.
- Add sea salt, remove from heat, and let it cool.
- Churn the ice cream base in an ice cream maker according to instructions.
- Once thickened, swirl in caramel sauce before transferring to a container.
- Freeze for at least 2 more hours to firm up.
- Scoop, enjoy, and pretend you’re sharing.
Notes
Nutritional Values (Per Serving)
- Calories: ~320
- Total Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Calcium: 8%
- Iron: 2%
- Potassium: 6%
- Vitamin A: 10%
- Phosphorus: 7%
Additional Notes/Tips
- Use freshly brewed espresso instead of powder for a stronger flavor.
- Let ice cream sit for 5 minutes before scooping for the perfect texture.
- Add chocolate chunks or crushed cookies if you like extra indulgence.
- Store in an airtight container to avoid freezer burn (not that it'll last long).