Toffee-coffee ice cream

Yield: 2 Quarts

Measure Ingredient
3 \N Eggs well beaten
⅔ cup Sugar
3 cups Milk
2 tablespoons Instant coffee powder
3¼ ounce Toffee candy chilled
½ teaspoon Vanilla extract
2 cups Whipping cream

In a medium saucepan, combine beaten eggs, sugar, milk and coffee powder. Cook and stir over low heat until sugar and coffee powder dissolve and mixture thickens slightly. Cool to room temperature.

Break chilled candy in wrappers into coarse or find pieces by striking sharply with handle of a knife or hammer. Stir in broken candy, vanilla and whipping cream into cooled mixture. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes 2 quarts.

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