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Caramel macchiato ice cream with caramel sauce drizzled on top in a clear glass with a second glass full of ice cream in background as well as extra homemade caramel sauce in a jar and an ice cream scoop on a marble surface
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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!
Course Ice Cream
Cuisine American
Difficulty Intermediate
Method Freezing
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 5 cups
Calories 233kcal
Author Kaleb

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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • When all the cream is added and the caramel is smooth, add the butter, vanilla extract, and salt. Stir until the butter is melted.
  • 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

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