Never in a million years did I ever think I would like espresso. Actually, the word ‘like‘ is more of an understatement. I loved this ice cream! The only reason I chose to make this flavor was to expand from what I typically make which is a lot of chocolate, vanilla and various fruit flavored desserts and I couldn’t have been more satisfied.
I still remember the first time I attempted the taste of coffee, it left a unforgiving lasting memory. One that I can only blame myself for because I asked for it. I was young, maybe 10 or so and everyday it was the same routine for my sister and I when we would wake up at 6 in the morning to get ready for school. As we rushed down the steps to eat cereal our father would be there like clockwork boiling a pot of water. I remember the click from the stovetop knob when the boiling was finished and the sound of the water being poured into his mug, very similar to those old school Folger’s commercials.
The aroma quickly rose throughout the kitchen when the water hit the ground coffee. I asked my father if I could try it and so he handed me his caramel-colored coffee (he liked a lot of milk in his) and I choked a bit resulting me spitting coffee from my mouth and onto the floor. Back then, it was the most disgusting flavor I’ve ever tasted, very bitter.
Within time, I grew to love many new flavors that I detested when I was younger. I still remain a picky eater/drinker (gave my parents a hell of a hard time as a kid) and now to my boyfriend, Wes but I’m working on it.
This ice cream was me trying something new. I had in mind I wasn’t going to like it but it turned out, I loved it. Yesterday, others did too when Wes’ friends came by for a BBQ. Not only did they finish this ice cream within minutes, they also finished my Funfetti frozen custard I made last week. According to them, the winner was: caramel macchiato. This deserves a 🙂Print
- 2 tablespoons espresso granules
- 1 cup granulated sugar
- pinch of salt
- 1 cup 1 % milk or whole milk
- 2 cups heavy whipping cream
- 3/4 cup caramel sauce
- In a medium bowl, mix espresso, sugar and salt. Add milk and cream; stir until sugar is completely dissolved. The espresso granules may remain visible.
- Cover bowl and place in the refrigerator for 1 to 2 hours or overnight.
- Remove from the refrigerator and give a few a quick stir. Pour mixture into the ice cream maker according to the manufacturer’s directions.
- Five minutes before mixing of ice cream is complete, pour caramel sauce 1/4 cup at a time as this will give an even distribution of flavor.
- For a thicker ice cream, freeze for 2 or more hours.
- Prep Time: 10 minutes
** Next Sunday will be September 1st and it will be the last Sundae Sunday for the Summer. Sad, yes I know. On the other hand, I’ll be bringing on other treats for you to indulge as I prep for a huge cake order for one of my dearest friends. I’m also looking to expand a bit more with Fall desserts now that the weather will be cooler. I hope that’s exciting for you because I’m looking forward to every minute of it! **
Caramel Macchiato Ice Cream recipe adapted by AllRecipes