Yes, yes, yes. You heard that right…
I don’t even know what else can be said about it, except…make it NOW.
Caramel Macchiato Ice Cream
slightly adapted from Allrecipes
1 cup milk (I used 1%)
2 tablespoons instant espresso granules
1 cup sugar
pinch of salt
2 cups heavy cream
3/4 cup caramel dessert sauce (I used Trader Joe’s)
Whisk together milk, coffee granules, sugar and salt in a large bowl until sugar is dissolved. Add cream, stir, then cover and refrigerate for at least 2 hours (I left it overnight).
Pour chilled mixture into ice cream maker and freeze according to manufacturer’s instructions. Transfer half of the ice cream to a freezer-safe container, then add half of the caramel sauce. Top with remaining ice cream, then remaining sauce. Swirl through ice cream with a knife. Cover and freeze for at least 2 hours before eating.