Ingredients
Scale
- 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
Instructions
- 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