Coffee-Infused Caramel Summertime Ice Cream Magic

Coffee-Infused Caramel Recipe


  • 115g or ½ c water
  • 260g or 1 ¼ c sugar
  • 2g of salt, or ½ tsp kosher or ¼ tsp table salt (FYI, different types of salt are composed of different sized crystals, so they take up different volumes. This is why we weigh everything.)
  • 5.5g or 1 tbsp finely ground coffee (I’m using our Dharma for its caramel, chocolatey flavor.) 
  • 225g or 1 c heavy cream. Have the cream measured out and ready to go. Seriously, you need to be ready when the caramel turns colors.
  1. In a heavy-bottomed steel saucepan, combine water, sugar, salt, and coffee over medium heat. 
  2. Stir with a fork until the syrup comes to a boil, about 4 minutes, and then simmer without stirring for about 7 minutes. Shake and swirl the syrup as needed to make sure it evenly caramelizes.
  3. Immediately add the cream to halt more caramelization from occurring. Reduce the heat to medium-low. 
  4. Stir the mixture constantly with a heat-proof or silicone spatula and knock down the foam. Simmer until the caramel reads 225F, about 3 minutes. 
  5. Transfer to a heat-resistant container or glass and cool to room temperature. The sauce will be loose, a bit thicker than the consistency of simple syrup, and thicken as it cools. Refrigerate up to 1 month in an airtight container.

Egg-Free Vanilla Bean Ice Cream Recipe

For home ice cream makers, I do not suggest following a custard-based recipe (you know, the ones that require a million egg yolks). I find that custard is a little finicky and often results in egg-predominant flavors. No thanks.

  • 1 ⅓ c whole milk
  • 1 ⅓ c heavy cream
  • ½ sugar
  • Pinch of salt (kosher, preferably)
  • ½ vanilla bean or 1 tsp vanilla extract
  • 2 tbs powdered milk
  • ¼ tsp xanthan gum
  • 2 tbs light corn syrup
  1. Combine sugar, milk powder, and xanthan gum in a bowl and stir to combine.
  2. Pour the corn syrup into a heavy-bottomed saucepot and add the milk. Add the sugar mixture and whisk until smooth.
  3. Split and scrape the vanilla bean. Then add both seeds and the pod to the milk mixture.
  4. Heat the mixture over medium heat and continue whisking for about 3 minutes. Don’t let it simmer.
  5. Remove from heat and add the heavy cream. Transfer to an airtight container. Leave the vanilla pod in the base to steep overnight. Lay plastic wrap on top of the surface of the ice cream base so that it doesn’t form a skin while it cools.
  6. Toss the freezer bowl to your ice cream maker into the freezer, if it isn’t already in there. You need to make sure it’s completely frozen before you churn the ice cream.
  7. 24 hours later, assemble the ice cream maker. Pour in the chilled ice cream base (straining out the vanilla bean pod). Churn according to manufacturer instructions.
  8. The ice cream is ready when it is at soft-serve consistency. Once it has reached this point, transfer to an air tight container and freeze for several hours. You can eat it now, but it will be too soft to scoop.