This soup is the perfect blank slate for any and all toppings! Easy to freeze and have on hand if you have enough left over!
Ingredients
For Caramel Syrup
2 Tbsp Bones Coffee Salty Siren Ground Coffee
1 cup of water
10.5 oz Sugar
¼ cup Corn Syrup
10 oz Heavy Whipping Cream
3 Tbsp Butter, cubed
½ tsp Salt
For Ice Cream
5 Egg Yolks
4 Oz Sugar
2 Cups Heavy Whipping Cream
1 Cup Half & Half
¾ Cups Bones Coffee Army of Dark Chocolate Ground Coffee
Chocolate Sauce
3 oz bittersweet chocolate
1 tsp coconut oil
Method
For the coffee caramel:
Brew a cup of Bones Salty Siren Ground Coffee, then measure out ⅓ cup
Combine sugar, corn syrup, and coffee in a medium saucepan
Heat over medium-high, whisking constantly. Allow mixture to come to a simmer and allow it to thicken
Add heavy cream to the mixture and heat until simmering- keep a close eye, it can come to a boil quickly
Once simmering, immediately turn off heat and add in the cubed butter and salt. Whisk to combine. Pour into a bowl and allow to set (it will thicken as it sits)
For the chocolate sauce:
Melt the chocolate and coconut oil in 15 second increments in the microwave. Stirring in-between until it’s melted. Pour into a squeeze bottle and set aside.
For the ice cream:
In a bowl, whisk together the egg yolks and sugar and set aside
In a separate medium saucepan, combine the heavy cream, half & half, and ground Army of Dark Chocolate Coffee. Place on the stove over medium-high heat and bring to a simmer. Watch closely to prevent scorching the cream. Turn off heat and steep for 1 hour
Strain using a fine mesh sieve or cheesecloth
Temper (slowly pour while whisking) the egg mixture into the coffee cream in a medium saucepan
Place the saucepan over low heat and whisk until it thickens into a custard (to test, dip a wooden spoon into the mixture and run your finger through it. If the line stays, it’s ready. If it pools back together, keep whisking over low heat.
Strain in a fine mesh sieve or cheesecloth into a container and refrigerate for at least 6 hours (best if you can refrigerate overnight)
Pour the ice cream base into an ice cream machine and churn for ~20 minutes
When the ice cream has churned to a soft-serve state, stream in chocolate to create chocolate flecks
Fill your ice cream container. Alternate between layers of ice cream, caramel sauce ribbons, and chocolate flecks
Freeze for a few hours, or until solid
Scoop & enjoy