Ingredient!
1 cup of milk
2 tablespoons instant coffee
1 cup of white sugar
1 pinch of salt
2 cups heavy whipped cream
Three-headed caramel dessert sauce
Preparation!
Mix milk, instant coffee, sugar and salt in a large bowl until the sugar has dissolved. Stir in the heavy cream, cover and cool until cooled, at least 2 hours.
Pour the cooled mixture into an ice cream maker and freeze according to the manufacturer’s instructions until it reaches a consistent consistency.
Transfer half of the ice cream to a plastic container with one or two quarters of a gallon. Pour half of the caramel sauce over it and then repeat the layers with the remaining ice cream and caramel. Roll the caramel in the ice with a chopstick or a knife.
Cover the surface with plastic foil and seal. For the best result, the ice in the freezer must mature for at least 2 hours or overnight.