Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Vanilla Ice Cream with Espresso-Caramel Sauce

Scott Phillips

Yield: Yields about 1-1/2 cups sauce.

Servings: six.

If you don’t have an espresso machine, just pick up a cup at the local café.

Ingredients

  • 3/4 cup heavy cream
  • 1 cup granulated sugar
  • 3 Tbs. brewed espresso
  • 1 Tbs. Kahlúa (optional)
  • 3 pints vanilla ice cream
  • About 1/2 cup chocolate-covered espresso beans, roughly chopped, for sprinkling (optional; available online at Peets.com)

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 590
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 19
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 100
      Sodium (mg): 120
      Carbohydrates (g): 77
      Fiber (g): 1
      Protein (g): 6

Preparation

  • Measure the heavy cream into a liquid measuring cup. Put 1/2 cup water in a small, heavy saucepan with steep (at least 4-inch) sides. Add the sugar and swirl the pan to moisten it. Cover and bring to a boil over medium heat, swirling the pan occasionally, until the sugar dissolves, about 1 minute. Increase the heat to high and cook, still covered but checking frequently, until the sugar starts to turn light brown, 3 to 7 minutes. Remove the lid and continue to cook, swirling the pan occasionally, until the sugar turns dark amber, 2 to 4 minutes. Immediately remove the pan from the heat, and slowly and very carefully stir in the heavy cream; it will bubble and splatter. Continue to stir until the sauce is smooth.

    Pour the caramel into a small, heatproof bowl, and let it cool slightly. Stir in the espresso and the Kahlúa, if using.

    To serve: If the caramel is cold or has thickened from sitting, reheat it gently over low heat. Put a scoop or two of ice cream into six individual cups or dishes. Drizzle some caramel on top and sprinkle with a spoonful of espresso beans, if using.

Make Ahead Tips

You can make the caramel sauce up to a week in advance and refrigerate; it may separate, so stir to combine as you gently reheat the sauce before serving.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks