Ingredient
1 cup milk
2 tablespoons instant coffee granules
1 cup white sugar
1 pinch of salt
2 cups heavy cream
3/4 cup caramel dessert sauce
Preparation!
Whisk together the milk, instant coffee beans, sugar and salt in a large bowl until the sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until cool, at least 2 hours.
Pour the cooled mixture into an ice cream maker and freeze according to the manufacturer’s instructions until it reaches the soft consistency.
Transfer half of the ice cream to a plastic container with one or two sides. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Stir the caramel in the ice using a baguette or knife.
Cover the surface with plastic wrap and seal. For best results, the ice cream should ripen in the freezer for at least 2 hours or overnight.