About this recipe:A rich and creamy homemade ice cream meant to resemble that famous coffee shop's macchiato. Super easy to make with your ice cream maker and shop-bought toffee sauce. This ice cream is also egg-free.
2 tablespoons instant coffee granules
200g caster sugar
1 pinch salt
475ml double cream
180ml toffee sauce
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Method Prep:10min › Ready in:10min
Whisk together milk, instant coffee granules, sugar and salt in a large bowl until sugar is dissolved. Stir in the double cream, then cover and refrigerate until chilled, at least 2 hours.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-litre lidded plastic container. Pour half of the toffee sauce over the top, then repeat the layers with the remaining ice cream and toffee sauce. Swirl the toffee sauce into the ice cream using a chopstick or knife. Cover surface with cling film and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
The longer you freeze it the firmer it will be. I also place a layer of greaseproof paper firmly against the ice cream before freezing to keep out any freezer flavours.
I think I've died and gone to Ice cream heaven. This ice cream really is wonderful. I followed the recipe exactly, its so easy to make. Ive had this sitting in the freezer for two days just because I made it in advance to take to a friends house for dessert (serving it with a raspberry Tiramisu). The ice cream is so easy to scoop nice and soft. Of course I had to try a small bowl as a sample , now I'm tempted to eat it all!!! - 08 Sep 2012