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.
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
This ice cream is good. No - I mean, this ice cream is GOOOOD. Holy moly, I never expected it to be this delicious! I've never had the Caramel Macchiato drink (although I just may be tempted to now), so I have no clue if this ice cream tastes like it, but I'm telling you, unless you really detest coffee you will love this. No, I take that back - even if you don't like coffee, you will love this. The pairing of caramel and coffee flavors is just simply, dreamy delicious - something new for me. I like my ice cream rich (and most often with eggs) so I used half-and-half instead of the milk. Also, I've made ice cream often enough to know that a full cup of sugar would be waaaay too sweet, so I cut it back to 3/4 cup and it was simply perfect. In fact, everything about this ice cream is simply perfect! It is so rich, creamy and gooey it needs no topping or any other embellishment. I didn't even wait for it to ripen (harden) in the freezer before eating it. Because after trying a taste of it, I couldn't. - 17 Jul 2010 (Review from Allrecipes US | Canada)
This ice cream isn't even frozen yet and we are having a hard time staying out of the freezer. I cut the sugar back to about 3/4 cup and used about 1/2 cup homemade caramel sauce. I can't wait for it to freeze. Mmmmmmmm. - 31 Jan 2011 (Review from Allrecipes US | Canada)