coffee salted caramrl swirl ice cream (from the chew)

Hello fans we had a cool day in ssf but it will heat up until end of the weekend. So will be out of blogging for a few days will resume Monday ok. Make this coffee caramel ice cream from the chefs of the chew enjoy

Coffee Salted caramel swirl  ice cream
from the chew, abc's hit cooking show

• 1 can sweetened condensed milk (14 ounces)
• 2 cups heavy cream (chilled)
• Toppings and Flavorings
• 1 teaspoon vanilla extract (optional)
• 1/4 cup strong coffee
• 1/2 cup caramel sauce
• 1 teaspoon fine sea salt

method

in  a large mixing bowl, add the sweetened condensed milk and vanilla extract and stir to combine.

In a separate, large mixing bowl, add the heavy cream. Using a whisk or an electric mixer, whip cream to heavy peaks.

Add one large spoon-full of whipped cream to the bowl with the sweetened condensed milk. Stir to loosen. Using a spatula, work in batches to gently fold the whipped cream into the sweetened condensed milk.

In a small bowl, add the coffee, caramel sauce and salt. Mix until combined.

Pour one-third of the whipped cream mixture into a freezer-safe, 9"x13" casserole dish. Using a spoon, drizzle some of the coffee and caramel mixture over the whipped cream layer. Top with an additional third of the whipped cream mixture. Be careful not to stir. Repeat with a layer of caramel mixture, the remaining whipped cream mixture, and one more layer of the coffee caramel mixture.

Place in the freezer, uncovered overnight (8 hours).

Helpful Tips:
- Place the mixing bowls in the freezer before whipping cream. When whipping cream, the cold equipment helps to develop and maintain stiff peaks, which ensures a light and fluffy ice cream.
- Add your favorite fillings and flavorings such as pistachios, strawberry puree, vanilla extract, etc. Add them to the sweetened condensed milk before folding in the whipped cream.
- To store, cover dish with plastic wrap and keep in the freezer.