-
1
In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved.
-
2
Boil mixture, without stirring, gently swirling pan, until a deep golden caramel.
-
3
Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden).
-
4
Simmer mixture, stirring, until caramel is dissolved.
-
5
Remove pan from heat and cool caramel.
-
6
Caramel swirl may be made 1 week ahead and chilled, covered.
-
7
Bring caramel swirl to room temperature before using.
-
8
(If caramel swirl is too stiff to pour, heat slightly.)
-
9
In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
-
10
Cook caramel, without stirring, gently swirling kettle, until deep golden.
-
11
Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden).
-
12
Simmer mixture, stirring, until caramel is dissolved.
-
13
In a large bowl lightly beat eggs.
-
14
Add hot cream mixture in a slow stream, whisking, and pour into kettle.
-
15
Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170F.
-
16
(Do not let boil.)
-
17
Whisk in espresso powder and vanilla until espresso powder is dissolved.
-
18
Pour custard through a fine sieve into another large bowl and cool.
-
19
Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.
-
20
Freeze custard in an ice-cream maker, in 2 batches if necessary.
-
21
Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it.
-
22
Repeat layering with remaining ice cream and caramel swirl.
-
23
Freeze ice cream until hard, at least 8 hours, and up to 1 week.
