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