Caramel Macchiato Ice Cream

I knew I wanted to make some type of ice cream with the hot temperatures over the past few weeks. I really didn't know what type I wanted to make though, so I skimmed Pinterest until one jumped out at me! I did find a few but I knew my boyfriend would love this and I had all of the (modified) ingredients. It might be a bit heavy on the coffee flavour for some people and I used strong coffee. So adjust accordingly!

This is super creamy and doesn't get too hard considering it isn't a cooked ice cream. I know, until I figured out what that meant, it sounded really strange to me. But I won't confuse you with the details. My next one will probably be a cooked one, so you will see then!

Caramel Macchiato Ice Cream
(Adapted Slighty from here)

1 Cup 1% Milk (Any is ok)
2 Tbsp Instant Coffee (2-4 individual packs)
3/4 Cup White Sugar
1 Pinch Salt
2 Cups 18% Cream (You probably could use 10% too)
3/4 Cup Dulche de Leche (I used Eagle Brand in a tin)

Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled. If your ingredients all went in cold, this won't take long. It will help to dissolve the coffee a bit more. 

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. It took me about 35 minutes. The heavier cream you use, the more likely it will be for the ice cream to sort of "over flow" out of the top of the machine. 

Transfer a couple scoops of the ice cream to a one- or two-quart lidded plastic container. Pour some of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife if desired but mine sort of absorbed into the ice cream and swirled it self.. Cover surface with plastic wrap and seal. For best results, ice cream should set in the freezer for at least 2 hours.