Richard Espy

Coffee Toffee Ice Cream

Rich and creamy ice cream infused with coffee and studded with crunchy toffee pieces.

Ingredients

• 1 cup (200g) granulated sugar
• 2 cups (480ml) whole milk
• 2 cups (480ml) heavy cream
• 1/4 cup (60ml) strong brewed coffee
• 5 large egg yolks
• 1/2 cup toffee pieces
• 1 tsp vanilla extract
• Pinch of salt

Equipment

• Ice cream maker

Instructions

1. Make the Base: In a large saucepan, combine 1 cup granulated sugar, 2 cups whole milk, and 2 cups heavy cream. Heat over medium heat until the mixture begins to steam but does not boil.
2. Add Coffee: Stir in 1/4 cup strong brewed coffee.
3. Temper the Egg Yolks: In a separate bowl, whisk 5 large egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks, whisking constantly to avoid curdling. Then, pour the yolk mixture back into the saucepan.
4. Cook the Custard: Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-10 minutes). Do not let it boil.
5. Chill: Remove from heat, stir in 1 tsp vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. Fold in 1/2 cup toffee pieces during the last minute of churning.
7. Freeze: Transfer the ice cream to a container and freeze until firm (about 2 hours).