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Toffee Crunch Ice Cream

SUBMITTED BY: Barbara Proctor      PHOTO BY: cookin'mama

"I grew up on a farm where we had fresh eggs, milk and cream, so we often made homemade ice cream. Many years later, I'm back on a small farm where we have fresh eggs and I'm making ice cream again."
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

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 (1.4 ounce) bars Heath candy bars, crushed
  • 1/3 cup chopped pecans

DIRECTIONS

  1. In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160 degrees F 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. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2007 by ANGELAH100
I probably shouldn't rate this recipe because I didn't make it exactly as the recipe stated. I didn't have sweet german chocolate so substituted semi-sweet baker's chocolate and added a couple tablespoons of sugar. I didn't have any toffee bars or nuts so cut up some Snicker's instead. I also doubled the entire recipe. It was really, really good, even creamy right out of the freezer the next day. My husband, a icecream fanatic, was really impressed. I'm sure this recipe is even better using all the right ingredients!

4 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2008 by cookin'mama
I used semi sweet chocolate and the flavor of the ice cream was very good. The texture was not as creamy as we like, however; it had an "ice milk" type texture that we found unappealing. I may try it again with all cream.

0 users found this review helpful


 
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