Name: Toffee Crunch Ice Cream
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 1 egg, lightly beaten -; 2/3 cup sugar -; Dash salt -; 1 cup milk -; 3 ounces German sweet chocolate, melted and cooled -; 2/3 cup heavy whipping cream -; 2 tablespoons strong brewed coffee -; 3/4 teaspoon vanilla extract -; 2 Heath candy bar (1.4 ounces each), crushed -; 1/3 cup chopped pecans -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Toffee Crunch Ice Cream

1. 1 egg, lightly beaten -

2. 2/3 cup sugar -

3. Dash salt -

4. 1 cup milk -

5. 3 ounces German sweet chocolate, melted and cooled -

6. 2/3 cup heavy whipping cream -

7. 2 tablespoons strong brewed coffee -

8. 3/4 teaspoon vanilla extract -

9. 2 Heath candy bar (1.4 ounces each), crushed -

10. 1/3 cup chopped pecans -

How to cook deliciously - Toffee Crunch Ice Cream

1. Stage

In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours.

2. Stage

Fold in candy and nuts. Fill cylinder of ice cream maker; freeze according to manufacturer's directions.??Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.