Toffee Coffee 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 ICE CREAM TORTE

Steps:

• Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

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.

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.

COFFEE CAN ICE CREAM

Steps:

• For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
• Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
• Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
• Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
• For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
• For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
• For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
• For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
• For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.

CARAMEL TOFFEE ICE CREAM PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake 6-8 minutes or until set. Cool completely on a wire rack., Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Layer with remaining yogurt, toffee and caramel topping. Cover and freeze 8 hours or overnight. Remove from the freezer 15 minutes before serving.