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Caramel Latte Ice Cream
This recipe for homemade ice cream is anything but vanilla.
Recipe courtesy of Inn at Herr Ridge
Ingredients
- 16 oz. Cream
- 4 oz. Corn Syrup
- 10 Egg Yolks
- 4 oz. Sugar
- 2 oz. Espresso
- 4 oz. Butterscotch Schnapps
- 4 oz. Caramel
Preparation
Ice Cream Base:
Heat 16 oz. Cream with 4 oz. Corn Syrup.
Place 10 Egg Yolks and 4 oz. Sugar in a bowl.
Slowly pour Cream into Egg mixture and cool immediately to prevent eggs from scrambling.
Mix 32 oz. ice cream base with 2 oz. Espresso, 4 oz. Butterscotch Schnapps, and 4 oz. Caramel.
Freeze, using an ice cream maker. Note: I would not make this recipe without an ice cream maker.
Heat 16 oz. Cream with 4 oz. Corn Syrup.
Place 10 Egg Yolks and 4 oz. Sugar in a bowl.
Slowly pour Cream into Egg mixture and cool immediately to prevent eggs from scrambling.
Mix 32 oz. ice cream base with 2 oz. Espresso, 4 oz. Butterscotch Schnapps, and 4 oz. Caramel.
Freeze, using an ice cream maker. Note: I would not make this recipe without an ice cream maker.
