National Ice Cream Month - Caramel Coffee Ice Cream

I think I saved the best one for the last day of National Ice Cream month - well for those of you who like coffee.  If you missed any of my other recipes, feel free to check out my other blogs.

1 cup milk

2 tablespoons instant coffee granules

1 cup white sugar                                                                       

1 pinch   salt                                                               

2 cups heavy cream

3/4 cup caramel dessert sauce

DIRECTIONS:

sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at

least 2 hours.

2.

manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the

ice cream to a one- or two-quart lidded plastic container. Pour half 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. Cover surface with

plastic wrap and seal. For best results, ice cream should ripen in the freezer for at

least 2 hours or overnight.

And, hey, I say since it's the last day of National Ice Cream month - add the whip cream - time to diet in August.