Caramel Macchiato Ice Cream

by Maryam on October 26, 2010

Life doesn’t always goes the way you expect it to go .. this sounds a little bit wise!! However, this what I’ve learned by checking the number of visits for cheesecakeforall.com regularly .. Sometimes I post a recipe while believing that nobody will be interested in reading THIS .. and what I find later that MANY were interested and a lot of comments have been sent regarding THAT recipe. On the other hand, Some of the recipes I post seems to be very very good ones and OFCOURSE will have a very high visits and comments .. as I say life doesn’t always goes the way we want or think it should .. most of these recipes turn to be lifeless .. no comments .. no that much of visits either ! and I keep asking myself this question why ? the answer is this .. I don’t know

Caramel Macchiato Ice Cream

Adapted from allrecipes.com

Shopping List

1 cup milk

2 tablespoons instant coffee granules

1 cup white sugar

1 pinch salt

2 cups heavy cream

3/4 cup caramel dessert sauce

Making the ice cream

1 cup milk

2 tablespoons instant coffee granules

1 cup white sugar

1 pinch salt

2 cups heavy cream

Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved and all the ingredients weel combined. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours and not more than 4 hours.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.

3/4 cup caramel dessert sauce

Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel.
Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

enjoy with love,

Maryam