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The KILIG Kitchen · Sundaes

Coffee Caramel Crunch Sundae

Vegetarian
Coffee Caramel Crunch Sundae
Appliance
Ice Cream Maker
Dietary
Vegetarian
From
Dolce

Ingredients

  • ICE CREAM BASE
  • Full-fat milk - 170g
  • Fresh cream - 55g
  • Sugar - 30g
  • Espresso concentrate - 20g
  • Milk powder - 10g
  • SUNDAE COMPONENTS
  • Coffee Ice Cream - 180g
  • Salted caramel sauce - 25g (melt 10g sugar, whisk in 10g cream, 5g butter and a pinch of sea salt until smooth)
  • Caramelized nuts - 20g (cook 15g mixed nuts with 5g sugar over medium heat until the sugar melts and coats the nuts, cool and roughly chop)
  • Whipped cream - 20g

Method

  1. STEP 1 – PREPARE BASE:
  2. Brew strong espresso and cool completely.
  3. Blend milk, cream, espresso, sugar and milk powder.
  4. STEP 2 – FREEZE & PROCESS:
  5. Freeze for 24 hours.
  6. Run Ice Cream Mode. Re-Spin if needed.
  7. STEP 3 – ASSEMBLY:
  8. Add caramel sauce to a cup.
  9. Add a scoop of coffee ice cream.
  10. Add caramelized nuts.
  11. Add a second scoop.
  12. Add whipped cream.

Chef's Notes

Cool the espresso before mixing; use the caramelized nuts right away so they stay crisp.

Serving Suggestions

Finish with: Coffee dust, Caramel drizzle, Crushed caramel brittle (melt 15g sugar until amber, spread thinly on parchment to cool, then crush into shards).

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