This recipe combines the classic flavors of caramel and espresso in a smooth and velvety ice cream base. It's the perfect treat for coffee lovers looking for a refreshing and indulgent dessert.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup caramel sauce
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
- In a medium saucepan, heat the heavy cream, milk, and sugar over medium heat until sugar is dissolved.
- Remove from heat and stir in the caramel sauce, espresso powder, vanilla extract, and salt until well combined.
- Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface of the liquid to prevent a skin from forming.
- Refrigerate for at least 4 hours or overnight until chilled.
- Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
- Transfer the churned ice cream to a container and freeze for an additional 2-3 hours until firm.
- Serve scoops of the caramel macchiato ice cream in bowls or cones, optionally drizzling with extra caramel sauce on top.
- Enjoy your homemade caramel macchiato ice cream!
