Ingredients and Weight:
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 espresso shots
- 1/2 cup caramel sauce
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium saucepan, combine the milk, heavy cream, sugar, light brown sugar, vanilla extract, and salt. Bring to a simmer over medium heat, stirring constantly.
- Reduce heat to low and simmer for 10 minutes, or until the mixture has thickened slightly.
- Remove from heat and stir in the espresso shots.
- Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or overnight.
- When ready to serve, scoop the ice cream into bowls and drizzle with caramel sauce.
Nutritional Information:
- Calories: 250
- Fat: 15g
- Saturated Fat: 9g
- Protein: 5g
- Carbohydrates: 30g
- Sugar: 25g
Dish Characteristics:
- Rich and creamy
- Sweet and subtly bitter with notes of coffee
- Smooth and scoopable
User Comments:
- "This ice cream is the perfect balance of sweet and bitter. The coffee flavor is rich and aromatic, and the caramel sauce adds a delicious touch."
- "I love how easy this recipe is to make. It's perfect for a quick and indulgent dessert."
- "The ice cream is so creamy and smooth. It's the perfect treat for a hot summer day."
Special Precautions and Tips:
- Use high-quality ingredients for the best flavor.
- Don't overcook the milk mixture, or it will become too thick.
- If you don't have espresso shots, you can use 1/2 cup of strong coffee instead.
- Let the ice cream freeze for at least 4 hours before serving for a firm texture.
