This Italian dessert is banging and we've added so many twists. The ice cream mixture is infused with mascarpone and salted caramel making it, honestly, unbelievable. A cheeky optional idea we love is to mix your espresso shot with amaretto. Indulgent, silky and smooth. Make it, we dare you.
Tip the mascarpone into a large mixing bowl with the sugar and caramel sauce. Blend it together using a hand whisk until smooth. Now add the salt a little at a time, tasting as you go to get the perfect sweet/salty balance for you. Cover the bowl with clingfilm and freeze for 4 hours, stirring every 30 minutes.
Scoop the frozen mascarpone into a small bowl or cappuccino mug. Mix the hot coffee with the amaretto. Pour the hot coffee over then scatter over the ground beans. Serve! Serves 2 with ice cream left over.