Coffee Caramel Swirl Ice Cream

By Rachel // May 26, 2015 // 10 comments // Share

Creamy homemade coffee ice cream with a sweet caramel swirl throughout.

I hope everyone enjoyed their long weekend! It was some much needed down time for us, especially after a very crazy week. My oldest broke her leg early last week, so the rest of the week we spent much time dealing with that, along with making big changes both at home and school to accommodate her new needs. Now she’s a pro with both her crutches and wheelchair. Not much is stopping her or getting in her way. You certainly wouldn’t have thought that after the first day or two. What a difference a week makes!

Thankfully school will be coming to an end in a few short weeks. So, hopefully she won’t be needing the wheelchair too much longer or at least that’s the initial plan. We’re playing it by ear and seeing how she feels before deciding if we need it longer. Eight very long weeks for a kid… especially long when it’s the end of the school year and the beginning of warm weather and Summer break! Fingers crossed the break heals quickly and correctly.

In other news…

Forgive me but I’ve apparently been on a bit of a sweet kick with recipes. From last week’s pound cake to today’s ice cream… plus more sweet treats on the way, I hope you’re ready and excited for them! They’re all equally delicious and crave worthy in their own amazing ways.

This ice cream is a must make. It’s a super easy custard based coffee ice cream with homemade caramel swirls throughout. I’ve always had a love for coffee ice cream, it’s pretty much my go to next to strawberry ice cream and orange sherbet. Whenever I have a few scoops of coffee ice cream, I always top it off with caramel sauce. This lead to the creation of coffee caramel swirl ice cream. Why not combine my favorite topping and ice cream into one amazing dessert creation?

If you love coffee ice cream and caramel sauce, you have to try this. I promise you won’t regret it!

Be sure to add this creamy coffee caramel swirl ice cream to your Summer dessert plans! A frozen treat that’s sure to hit the spot!

Print Recipe

Coffee Caramel Swirl Ice Cream

Creamy homemade coffee ice cream with a sweet caramel swirl throughout.

Prep Time10 mins

Cook Time23 hrs 50 mins

Total Time1 d

Course: Dessert

Cuisine: American

Keyword: Coffee, Ice cream

Servings: 4 plus

Ingredients

• 1 1/2 C whole milk
• 1 1/2 C heavy cream
• 1/2 C granulated sugar
• 1/4 C light brown sugar
• 1/8 tsp salt
• 5 large egg yolks
• 1/4 tsp vanilla extract
• 1/2 C coffee syrup
• 1/3 C - 1/2C salted caramel sauce

Instructions

• Add 1/2 cup heavy cream to a medium bowl with a mesh strainer set on top. Set aside. 
• In a small saucepan over medium heat, combine remaining heavy cream with whole milk, sugars and salt. Whisk to dissolve sugar. Whisk in vanilla and coffee syrup until combined. Continue cooking, whisking occasionally, until mixture begins to steam. 
• In a small bowl, whisk egg yolks. While continuously whisking, slowly drizzle 1 cup hot liquid mixture into yolks. Pour contents into saucepan and whisk to combine. Continue stirring occasionally until mixture coats the back of a wooden spoon or spatula. Pour warm liquid through mesh strainer into reserved heavy cream. Stir gently to combine. Cool over an ice bath to room temperature, then cover and thoroughly chill in the refrigerator, at least 4 hours or overnight. 
• Prepare homemade caramel sauce as directed. Cool to room temperature prior to using. 
• Churn ice cream according to manufacturer's directions. 
• In a freezer safe container, layer sections of ice cream and caramel sauce. Continue drizzling caramel sauce throughout and gently swirl. Cover and freeze until solid. 
• Serve with additional caramel sauce if desired. 

Notes

Recipe serves roughly 4-6, yields 1 quart.

*Store bought caramel sauce may be used in place of homemade.

**Coffee syrup can be found near the powdered and liquid drink mixes, sometimes near the dairy aisle as well or can be purchased online. There are several brands available on the market.

An original recipe from Baked by Rachel

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