Coffee Toffee Ice Cream Recipes

COFFEE TOFFEE ICE CREAM

Steps:

• In a saucepan, whisk together the sugar, cornstarch, salt, and coffee.
• Slowly whisk in the milk and cream.
• Cook over medium to medium high heat stirring constantly until thickened. It takes about 10-15 minutes. The mixture needs to come to a bubble so the cornstarch can reach full thickening power.
• Meanwhile, in another bowl, whisk your egg yolk.
• Add the vanilla bean paste.
• Add a very small amount of the hot cream mixture to the egg yolk whisking constantly. Gradually add the rest being careful to not scramble the egg yolk.
• Cover the ice cream with plastic wrap, having the wrap touch the surface so a skin does not form. Chill for a few hours, overnight if possible.
• Freeze the mixture according to the directions used for your ice cream maker. A few minutes before the end of the freezing time add almost all of the Heath Bars. Leave a few for garnish.
• Transfer the mixture to another container and garnish with the remaining Heath Bars. Freeze for at least two hours before you serve it.

COFFEE TOFFEE ICE CREAM

Steps:

• In a large bowl, combine cream, sweetened condensed milk, espresso powder, and vanilla. Refrigerate until cool.
• In the meantime, crush the candy into bite sized bits.
• Once cooled, beat the cream mixture using a hand-held mixer or a stand mixer on medium-high until thickened and custard-like, about 5-10 minutes.
• Fold in crushed toffee bits. Spoon or pour mixture into an ice cream container or 2-quart dish. Tap the bottom of the dish on the counter a couple of times to help get any air bubbles out of the mixture. Cover and freeze several hours or overnight.

RHUBARB CRUMBLE ICE CREAM

Steps:

• Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.

COFFEE-TOFFEE ICE CREAM CAKE

Steps:

• Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
• Spread the chocolate ice cream evenly over the crumbs.
• Sprinkle 4 crushed Heath bars over the chocolate ice cream.
• Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
• Cover with the remaining 1 cup macaroons.
• Layer the vanilla ice cream over the macaroons.
• Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
• Cover, and freeze at least 8 hours, or overnight.
• When ready to serve, run a blade of a kitchen knife around the edges of the pan.
• Remove the sides, and place the ice cream cake on a platter.
• For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
• Slice and serve-- Yummy!

TOFFEE CRUNCH ICE CREAM

Steps:

• 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., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.