Our family loves ice cream! Therefore, I find myself making a batch of ice cream once a week, on average.
This week’s flavor is Toffee Coffee and it is a family favorite. Flavored with espresso powder and studded with chopped Heath bars, this ice cream is absolutely delicious! So let’s get right to the recipe – no need to delay enjoying a bowl of this Toffee Coffee Ice Cream!
Toffee Coffee Ice Cream
- 2 cups half-and-half
- 2 cups heavy cream, divided
- 3/4 cup sugar
- 3 Tablespoons espresso powder
- 2 egg yolks
- 1 teaspoon vanilla extract
- pinch of salt
- 20 miniature Heath candy bars (3-4 large candy bars), chopped
- In a medium saucepan placed over medium heat, add the half-and-half and 1 1/2 cups of the heavy cream. Add sugar and espresso powder and whisk until dissolved.
- While the cream mixture heats, add 2 egg yolks to the remaining 1/2 cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
- Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
- Strain the mixture into a heat-proof bowl. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until completely chilled.
- Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. Transfer to a freezer-safe container and stir in chopped Heath candy bars. Freeze until firm, approx 3-4 hours.