Affogato with Vanilla Ice Cream and Salted Caramel

Step 1

First

Step 2

make the ice cream base. Put all ingredients except for Salted Caramel Sauce into a pot and heat over very low heat. You just want to help the sugar dissolve into the milk and cream. Stir frequently

Step 3

until sugar is completely incorporated. Remove from heat and put in a pitcher or bowl in the refrigerator to cool.When the ice cream base is completely cooled

Step 4

assemble your preferred ice cream maker. Pour the base into the churning barrel

Step 5

and make ice cream according to the instructions that accompany your maker. This should take 25-30 minutes.Remove ice cream to a freezer-proof container and let it finish setting

Step 6

until ready to use.Then

Step 7

prepare the Salted Caramel Sauce. Put butter and Salted Caramel Seasoning in a cold pan and start cooking over medium heat. Cook until butter is melted and the butter-sugar combination is at a mellow bubble

Step 8

about 5 minutes.Pour in milk and vanilla. Stir all ingredients together and keep them over medium heat

Step 9

another 5-10 minutes

Step 10

or until it has thickened enough to coat the back of a spoon.Remove from heat and let it cool. Sauce can remain in the refrigerator for about two weeks; warm up to room temperature before using.>When you’re ready to prepare ice cream

Step 11

spread it out in a flat baking dish or rimmed baking sheet. Pour Salted Caramel Sauce over ice cream

Step 12

then swirl it through with the back of a spoon.Place caramel ice cream back into the freezer-proof container. Let it set up again if necessary. Scoop out as needed.Then put it all together. Brew espresso.Scoop ice cream into glass mug or large

Step 13

sturdy rocks glass.Pour espresso over ice cream. Then pour in a shot of liquor

Step 14

if desired.Add whipped cream. Tuck Salted Caramel Biscotti along the side of the cup.Sprinkle with additional Salted Caramel Blend. Serve.