Ingredients
1 cup milk
2 tablespoons instant coffee granules (expresso granules work well)
1 cup white sugar
1 pinch salt
2 cups heavy cream
1/2 cup caramel dessert sauce
Preparation
Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.
Pour chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer half of the ice cream to a one-or-two quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel . Swirl the caramel into the ice cream using a chopstick or knife. Cover and place in the freezer overnight or at least 2 hours.
