Let me tell you a story. Once upon a time, I made ice cream so uhmazing that everyone died. The end. Cool story, huh? Not really. Here’s the real story: once upon a time, last summer, I visited Oberweiss. I know it is a controversial dairy destination, and it is not one that we frequent. However, on this particular occasion, we were in possession of coupons, and, armed with those paper money-savers, we entered the forbidden kingdom. And it was there that I discovered and ate some of the most excellent ice cream I have ever eaten. It was espresso-flavored with salted caramel and flecks of dark chocolate. Basically, it was paradise in a cup. So delicious it pretty much transcends human description. It can only be understood and appreciated through oral osmosis. Basically, you’ll just have to eat it yourself.
Sadly, this ice cream had not come to stay, and the summer soon passed away. All I could do was daydream about it and wish it would return to the Oberweiss menu. At least, that’s all I could do until summer returned. Eighty degree temperatures and above are characteristic of summer, aren’t they? Even if the calender refuses to call it summer, I’m calling it summer, because that’s what it feels like. And summer calls for ice cream. Because I love you, I recreated Oberweiss’ fantastic ice cream from Table for Two‘s recipe for Espresso Ice Cream and Brown Eyed Baker’s salted caramel sauce. The ice cream itself is super easy, and although caramel can be tricky, you can look at Michelle’s lovely step-by-step tutorial on her site.
So that’s the tale of how I made basically the most amazing ice cream in the history of ice cream. It’s a debt you can never repay. Just kidding, I’ll take a comment or two 🙂
Espresso Chocolate Chip Ice Cream + Salted Caramel
For the Ice Cream:
2 cups heavy cream
7 oz. sweetened condensed milk
2-3 tbsp. espresso powder (depending on how strong of a coffee flavor you want)
¾ c. chocolate chips, chopped (or shaved, if you have a bar of chocolate)
For the Caramel:
2 c. granulated sugar
1 t. sea salt
12 T. (3/4 c.) butter, cubed
1 c. heavy cream
Freeze the bowl of your ice cream maker for 24 hours.
In a large bowl, whisk together cream, condensed milk, and espresso powder.
Pour the contents into the bowl of the ice cream maker then freeze the ice cream in the bowl of the ice cream maker according to manufacturer’s instructions.
To make the caramel, spread sugar and salt in an even layer on the bottom of a heavy saucepan, (at least 2-3 quart-capacity). Heat sugar until it is melted and dark amber, swirling and whisking occasionally. (you can also cook sugar until it reaches 350o).
Add the butter all at once and whisk vigorously until all of it is melted. Remove pan from heat and add cream, whisking constantly. (be careful- it bubbles!).
Let sauce cool to room temperature.
Layer the ice cream with the caramel in a loaf pan. Swirl it up: make it pretty. Freeze until ice cream reaches desired consistency (at least 5 hrs.)
Shared: Savvy Southern Style