Ingredients6 h 40 m servings 506 cals
- Stir the egg yolks, milk, and cream together in a large pan over medium heat. Continue stirring, and cook the mixture until small bubbles form around the edges of the surface, but do not boil. Remove from the heat, and stir in the vanilla extract, espresso, and salt. Cover, and refrigerate at least 6 hours.
- Pour the cream mixture into an ice cream maker, and freeze for 20 minutes according to manufacturer's instructions. Stir in the espresso beans. Gently fold in the caramel sauce, and continue freezing until hard.
Per Serving: 506 calories; 38.2 g fat; 40.1 g carbohydrates; 5.9 g protein; 185 mg cholesterol; 239 mg sodium. Full nutrition
ReviewsRead all reviews 3
As I set out to make this I noticed the sugar I assumed would be in the recipe, wasn’t. I don’t know if this was the submitter’s oversight or a deliberate omission but I’ve never heard of ice c...
I rate this recipe only three stars because there is no sugar included. I added about a 1/2 cup of sugar to the eggs milk and cream as I was heating them. I have instant espresso powder I use ...