Coffee ice cream with caramel
Provides a denser richness due to the creamy base and caramel fatness without the usual sugar load. The coffee balances the sweetness and makes the flavor deeper and more mature.
First, prepare the condensed milk and caramel according to the linked recipes. Measure out the finished condensed milk (250 g) and the finished caramel (120 g).
Heat the cream 20% (200 g) with coffee (25 g) and let it sit for 30-60 minutes under a lid. Strain the cream, combine it with milk (500 g), dry milk (50 g), finished condensed milk (250 g), and ice cream stabilizer (6 g).
Heat the mixture to 85 °C and blend with an immersion blender. Quickly cool the base to 30-35 °C, let it rest in the refrigerator for 4-6 hours, and then fold in the finished caramel (120 g). Pour into molds and freeze for 6-8 hours at -18 °C.
If you want a more contrasting flavor, do not fully mix the caramel, but leave some in the form of thin coffee-caramel ribbons.
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