Sweet cream and dark coffee ice creams swirled together with a coffee scented caramel sauce. This Sweet Cream Coffee Caramel Ice Cream is absolutely irresistible.
First, you will be making the caramel. Combine ¼ cup cream, 3 tablespoon butter, and sweetener and cook over medium low heat. Stir frequently until bubbly, thickened, and lightly browned. Remove from the heat and add the salt, instant coffee, remaining 1 tablespoon butter, and remaining 2 tablespoon cream. Stir until smooth. Set aside and let cool to room temperature.
Next, put the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions.
Meanwhile, mix the 1 tablespoon instant coffee with ½ tablespoon water until a paste forms. You can add ½ tablespoon more water if necessary.
When the ice cream looks done spoon half of it into the pan you will freeze it in. I used two loaf pans. Put in the freezer. Add the coffee paste to the remaining ice cream and churn for an additional five minutes.
Remove the pans from the freezer. Spoon the coffee ice on. Gently swirl the two ice cream flavors together. Take a butter knife and make a zigzag line down the center. This helps swirl in the caramel. Pour the caramel sauce into the crevasse. Gently swirl a little more. Put the pans back in the freezer until firm.
Notes
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.Notes on Sweeteners: