Coffee Caramel Swirl Ice Cream

For caramel swirl:

1/2 cup sugar

1/3 cup light corn syrup

1/4 cup water

7 tablespoons heavy cream

1/2 teaspoon vanilla

For custard:

1 cup sugar

2 1/4 cups whole milk

1 1/4 cups heavy cream

4 large egg yolks

3 tablespoons instant espresso powder

1/2 teaspoon vanilla

Make caramel swirl:

In a 3-quart heavy saucepan, boil sugar, corn syrup, water, and a pinch of salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)

Make custard:

In a dry 5-quart heavy saucepan, cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour milk and cream down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.

Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.  Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F.  Do not bring to a boil. 

Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.

Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.

Makes about 1 1/2 quarts.

From Gourmet, with many changes

Note:  Makes wonderful ice cream sandwiches with Chocolate Espresso Cookies