coffee toffee ice cream.

I know this is a week late, but I think it was worth the wait.

Coffee Toffee Ice Cream

I made a few tweaks to the original recipe and am very happy with how it turned out.  It’s nice and creamy and bursting with toffee flavor.  I actually meant to churn this a few days ago, but then I realized that my ice cream maker’s freezer bowl wasn’t frozen, so that set me back another two days or so.

This is not an instant gratification ice cream.  There are some steps and some waiting involved.  I spread mine over a few days.  Steeped the coffee mixture on one day, made the base another day, and churned a few days later.  It really is best if you let it harden in the fridge for at least a few hours if not overnight.  I’m sure you could get it all done if you spread it out over an entire day, but this worked for me.

Coffee Toffee Ice Cream

Coffee Toffee Ice Cream
adapted from hearts in my oven

2 cups heavy cream
2 cups milk
3 tablespoons coffee, roughly ground
5 egg yolks
3/4 cup sugar
1 bag of Heath toffee bits

  • Combine 1/2 cup cream and 1/2 cup milk in a saucepan over medium heat
  • Once small bubbles are forming at the edges, remove the pan from heat, add ground coffee, cover the pan, and let steep for about an hour
  • Using a colander lined with cheesecloth set over a bowl, drain the coffee mixture, removing the coffee grounds – make sure to squeeze the cheesecloth filled with coffee grounds well to remove as much liquid as possible
  • Combine the remaining 1 1/2 cups of cream and 1 1/2 cups of milk in a saucepan over medium heat, until small bubbles are forming at the edges
  • While this is heating, whisk the egg yolks and the sugar together in a large bowl until they are smooth and light yellow
  • Slowly pour some of the hot cream/milk mixture into the egg yolk/sugar mixture, whisking constantly
  • Pour the egg mixture into the saucepan and return it to medium heat
  • Stir constantly until the mixture easily coats the back of a wooden spoon
  • Remove from heat and pour into a large bowl
  • Stir in the coffee steeped milk/cream mixture
  • Let the ice cream base cool on the counter before moving it into the refrigerator to completely cool (at least a few hours, if not overnight)
  • Once cool, pour into your ice cream maker and churn according to directions
  • After churning, transfer to an air tight container… add about 1/3 of the ice cream, then add some toffee bits and repeat until all the ice cream is in your container and you have used the all the toffee bits
  • You can leave the ice cream layered like this or mix everything together a little better while the ice cream is still soft
  • Freeze for a few hours until firm, and then enjoy!
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