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No-churn espresso caramel ice cream
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Serves: 12
4 tbsp instant espresso coffee powder
600ml essential Waitrose Double Cream
397g can condensed milk
Lotus Biscoff caramelised biscuits, crushed, to serve (optional)
CARAMEL
200g caster sugar
200ml essential Waitrose Double Cream
¼ tsp fine sea salt
1 tbsp liquid glucose
1. To make the caramel, gently heat the sugar in a heavy-based pan with 3 tbsp water. Stir until it dissolves then remove the spoon and bubble, swirling the pan now and then, until it turns golden. Once it’s a deep amber colour, carefully pour in the cream (it will bubble up) and stir over a low heat until combined. Stir in the salt and liquid glucose; pour into a bowl and set aside to cool completely.
2. Once the caramel is cold, dissolve the espresso coffee in 2 tbsp boiling water; set aside to cool. Use electric beaters to whisk the double cream, condensed milk and coffee until the mixture reaches stiff peaks (about 10 minutes). Pour ½ the coffee mixture into a 1.5-litre container then lightly swirl in ½ the cooled caramel; repeat with the remaining coffee mixture and caramel. Freeze for 8 hours or overnight. Serve with crushed caramelised biscuit, if liked.
This recipe first appeared in Waitrose & Partners Food Summer desserts supplement, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
2,094kJ 506kcals |
---|---|
Fat | 38.4g |
Saturated Fat | 23.9g |
Carbohydrate | 36.3g |
Sugars | 35.7g |
Protein | 3.6g |
Salt | 0.22g |
Fibre | 0g |
This recipe was first published in June 2019.
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