Tuesday, July 30, 2013

homemade vanilla ice cream with espresso and caramel

 It all started with buying milk for clam chowder and then I had some leftover so I decided to make a light ice cream, naturally. I used this recipe with a splash of heavy cream and then milk instead of heavy cream so it was 4 cups of milk total. I made a cup of instant espresso to add in as my "flavor" and then cooked up a half batch of carmel at the the soft ball stage to drizzle in. The caramel had to be kept warm to still pour, but it quickly turned to toffee when it hit the cold ice cream so I'll cool it on a tray and then chop it before adding it in the next time, still delicious. 

No comments:

Post a Comment