It is a kind of tradition now: once a week we make some icecream at work. When the lab heat up to 30°C and water condens on tubes at the ciceling to fall down on my head, it is a little treat for us to stay motivated!
This week we did a Coffee-Caramel-Icecream, and we had to be creative, because a coffeeroom did not provide the same things then a kitchen. We have no espressomaschine, so we have to make coffee with our senseo.
But the ice cream was great. It has a strong coffetaste with a hint of caramel.
- 75g sugar
- 250ml coffe
- 1 pinch salt
- 300g cream
- 150ml milk
Caramelize the sugar, add coffee and salt and cook untill the volume is reduced to its half. Mix with milk and cream and freeze in the ice machine as written in the manual.