Skip the ice cream shop and enjoy this creamy coffee toffee mash-up at home. This frozen treat combines your daily cup of jo with crunchy chocolate toffee bars.
- Heavy cream and half-and-half provide the rich, creamy base.
- Egg yolks are used in custard-based ice creams to help achieve the creamy mouth feel. No eggs? Try this Double Espresso ice cream instead.
- Espresso powder gives a rich coffee vibe.
- Heath toffee candy bars - Toffee baking bits can also be used.
See the recipe card for complete instructions and ingredient amounts.
- Add the half-and-half and most of the cream to a saucepan set over low heat. Add the sugar and espresso powder.
- Whisk until the sugar is dissolved and the cream mixture is hot. (Image 1)
- Meanwhile, in a small bowl, whisk together the eggs yolks and the remaining cream. (Image 2)
- Slowly ladle some of the hot cream mixture into the egg mixture, whisking constantly. This tempers the eggs and helps to prevent them from scrambling. Then pour the egg mixture back into the saucepan while whisking constantly. Cook until slightly thickened, being careful not to boil the mixture.
- Transfer the cream mixture to a bowl, straining to catch any bits of egg that may not have incorporated smoothly.
- Cover the mixture with plastic wrap, pressing the wrap down directly on top of the cream. This prevents a film from forming. (Image 3)
- Chill for 2-4 hours or as long as overnight. Transfer the mixture to the bowl of the ice cream machine. (Image 4)
- Churn until the mixture has the consistency of soft serve.
- Transfer to a freezer-safe container and stir in the toffee.
- Freeze until firm and enjoy!
Ice cream maker - This model is more expensive than some. However, it has a compressor-style motor which eliminates the need to pre-freeze the bowl. This is the machine I have been using for years.
This Cuisinart ice cream maker is less expensive but does require pre-freezing.
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Toffee Coffee Ice Cream
- 2 cups half-and-half
- 2 cups heavy cream (divided)
- ¾ cup granulated sugar
- 3 tablespoons espresso powder
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 pinch 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 ½ 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 ½ 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.
- mixing bowl
- Yields 1 ½ quarts.
- Toffee baking bits can be substituted if you cannot find Heath candy bars.
- For a coffee ice cream made without eggs, try Double Espresso ice cream.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in August 2018 and has been updated.