Coffee Caramel Swirl Ice Cream
Grrrrrgh!
Course : Ice Cream
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        caramel swirl
     1/2           cup  sugar
     1/3           cup  light corn syrup
     1/4           cup  water
  7        tablespoons  heavy cream
     1/2      teaspoon  vanilla
                        custard
  1 1/4           cups  sugar
  2 3/4           cups  heavy cream
  1                cup  whole milk
  4              large  eggs
  3        tablespoons  instant espresso powder*
     1/2      teaspoon  vanilla
 

Preparation:

*available at many supermarkets Make caramel swirl: In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.) Make custard: In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. In a large bowl lightly beat eggs. Add hot cream mixture in a slow stream, whisking, and pour into kettle. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170øF. (Do not let boil.) Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days. Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week. Makes about 1 3/4 quarts.

 

Nutritional Information:

4703 Calories (kcal); 306g Total Fat; (57% calories from fat); 46g Protein; 469g Carbohydrate; 1821mg Cholesterol; 764mg Sodium