Caramel Macchiato Ice Cream
A caramel macchiato in ice cream form is just what the world needs! This coffee-flavored ice cream, layered with caramel sauce is just what every breakfast-inspired ice cream lover needs!
Servings: 5 cups
Ingredients
For the ice cream
- 2 cups + 2 tbsp whole milk separated
- 1 ¼ cups heavy cream
- 2 tbsp light corn syrup
- ½ cup granulated sugar
- 1 tsp kosher salt
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 3 tsp instant coffee granules
- ½ recipe caramel sauce (recipe below)
For the caramel sauce
- ⅔ cup granulated sugar
- 1 tbsp light corn syrup
- ½ cup heavy cream room temperature
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tsp kosher salt
Instructions
For the ice cream
- In a 4 quart saucepan, whisk 2 cups milk, heavy cream, corn syrup, sugar, and salt. Set over medium heat. Watch closely and whisk often.2 cups + 2 tbsp whole milk, 1 ¼ cups heavy cream, 2 tbsp light corn syrup, ½ cup granulated sugar, 1 tsp kosher salt
- While the mixture is heating, in a separate bowl, whisk together the cornstarch and reserved 2 tablespoons milk until smooth. Then set by the saucepan.2 tbsp cornstarch, 2 cups + 2 tbsp whole milk
- As the mixture comes to a low boil, whisk to ensure all the sugar is dissolving. Allow to boil slowly for 2 minutes. Remove from heat and whisk in the cornstarch mixture. Return to heat and whisk until the ice cream is bubbling throughout.
- Remove from heat and stir in the vanilla extract and instant coffee granules. Stir until the coffee has dissolved.1 tsp vanilla extract, 3 tsp instant coffee granules
- Let cool to room temperature, about 20 minutes. Then pour into an airtight container through a strainer just in case there are any lumps.
- Chill for at least 6 hours.
- While chilling, make the caramel sauce. A favorite store-bought variety can also be used.
- When the ice cream base has chilled, remove it from the refrigerator and pour it into the ice cream maker.
- Follow the instructions with your maker as they can vary depending on the manufacturer. Insert the paddle and churn until thick. In a KitchenAid ice cream attachment, this takes about 25-30 minutes.
- When the ice cream has churned, scoop into an airtight freezer container, layering the ice cream with the prepared caramel.½ recipe caramel sauce (recipe below)
- Freeze 4-6 hours before enjoying to ensure it is at a good scooping consistency.
For the caramel sauce
- Combine the sugar and corn syrup in an 8-inch skillet or shallow saucepan.⅔ cup granulated sugar, 1 tbsp light corn syrup
- Melt slowly over medium heat. As the edges begin to melt and turn amber in color, scrape to the center of the skillet.
- When all the sugar is melted and is a deep amber color, remove it from the heat.
- Drizzle in heavy cream, 2 tablespoons at a time, stirring after each addition until the caramel is smooth. If the cream seizes and creates hard caramel pieces, gently stir over low heat until smooth.½ cup heavy cream
- When all the cream is added and the caramel is smooth, add the butter, vanilla extract, and salt. Stir until the butter is melted.1 tbsp unsalted butter, 1 tsp vanilla extract, 1 tsp kosher salt
- Cool to room temperature and refrigerate in an airtight container until ready to use. This will store up to 3 weeks.
Video
Nutrition
Serving: 0.5cup | Calories: 233kcal