As I set out to make this I noticed the sugar I assumed would be in the recipe, wasn’t. I don’t know if this was the submitter’s oversight or a deliberate omission but I’ve never heard of ice cream without sugar, probably because it just wouldn’t taste good. I also was uncomfortable with the cooking method (I used the traditional tempering method), didn’t care for the addition of the chopped espresso beans and knew the amount of caramel topping called for would be too skimpy for me. So I first scaled the recipe to 5 servings to accommodate my 1-1/2 quart ice cream maker, using 2 c. cream and 1 c. whole milk. I used cold, fresh brewed espresso, which I believe makes this extraordinarily good. We have an espresso machine but if you don’t I’d recommend just going to your local coffeehouse and buying a cup just to use for this ice cream! I’ve made a similar ice cream using instant espresso which was very good but it still didn’t compare to using the freshly brewed! I probably doubled the amount of caramel topping and skipped the espresso beans but used them for garnish. Most important, I added sugar, 3/4 c. for this scaled down, 5-serving recipe. In other words, for each cup of milk or cream, add ¼ c. sugar! Words cannot express how incredibly good this is so as this recipe’s first reviewer I cannot rate this the 2-stars I feel it deserves as written and discourage others from trying it when I believe the mere addition of a little sugar elevates this to something celestial.
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As I set out to make this I noticed the sugar I assumed would be in the recipe, wasn’t. I...