COFFEE CARAMEL SWIRL ICE CREAM

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Coffee Caramel Swirl Ice Cream image

Categories     Coffee     Milk/Cream     Ice Cream Machine     Dairy     Dessert     Frozen Dessert     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 3/4 quarts

Number Of Ingredients 14

For caramel swirl
1/2 cup sugar
1/3 cup light corn syrup
1/4 cup water
7 tablespoons heavy cream
1/2 teaspoon vanilla
For custard
1 1/4 cups sugar
2 3/4 cups heavy cream
1 cup whole milk
4 large eggs
3 tablespoons instant espresso powder*
1/2 teaspoon vanilla
*available at many supermarkets

Steps:

  • Make caramel swirl:
  • In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)
  • Make custard:
  • In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.
  • In a large bowl lightly beat eggs. Add hot cream mixture in a slow stream, whisking, and pour into kettle. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.
  • Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.

Kahn Kahn
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This ice cream is so good! I could eat it every day.


DOCTOR AFSA
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I'm not a huge fan of coffee, but this ice cream was still really good.


Shahzad Blouch
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This was a great way to use up some leftover coffee. It turned out really well.


Khalid Khashir
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I love this recipe! It's so easy to make and it always turns out delicious.


Shadrack Mutyota
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This is a great recipe for coffee lovers. The caramel swirls add a nice touch of sweetness.


Foyjulkarimrafibd 71
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I've made this ice cream several times now and it's always a crowd-pleaser.


minecraft 999
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This was a hit at my last party. Everyone loved it!


Zahoor Creation (All Vedio)
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This ice cream is so rich and decadent. I love the combination of coffee and caramel.


m maqbool 21
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I was a bit skeptical about the coffee flavor, but it was actually really good. The caramel swirls were also a nice touch.


Akriti Rai
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Followed the recipe exactly and it turned out amazing! So creamy and delicious.


PATRICK YEBOAH
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This is the best coffee ice cream I've ever had! The caramel adds just the right amount of sweetness.


Habib Ahmed
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Just made this with my kids and it was a blast! We all loved the rich coffee flavor and the gooey caramel swirls. A definite keeper!