Coffee Toffee Ice Cream

Coffee Toffee Ice CreamI did an amazingly stupid thing yesterday and fell off of the bottom step of our back porch trying to untangle my poor retarded dog who can’t figure out that we won’t have to leash him if he’ll just stay in the damn back yard.  In the process of falling off the bottom step of the back porch, I twisted my left ankle and sprained the bejebus out of it,  mostly because I was genetically cursed with weak ankles – this is approximately the 3,469th time I’ve sprained this particular ankle since I was 5 years old.

But still.


But that’s not what I wanted to talk about.  I guess what I’m getting at is that I’m glad I didn’t sprain my stupid ankle on Friday when I made what is probably the best ice cream I’ve ever tasted – coffee ice cream with crushed Heath bars in it.  This particular batch of ice cream was made at the behest of Beloved, who’s favorite ice cream flavor is Ben and Jerry’s Coffee Heath Bar Crunch.

Well, it used to be.  This stuff puts it to shame.

Don’t have an ice cream maker?  Don’t sweat it – go here for instructions on how to make ice cream without an ice cream maker.

Coffee Toffee Ice Cream

makes 1 quart

1 cup whole milk

Pinch of kosher salt

3/4 cup sugar

1½ – 2 tablespoons good quality instant coffee

2 cups heavy cream

5 large egg yolks

1½ teaspoons vanilla extract

3 standard size Heath (or other chocolate-covered toffee) bars, broken into small pieces

Heat the milk, salt, and sugar in a saucepan until nearly, but not quite, boiling.  Whisk in the instant coffee, stirring until it has completely dissolved.

To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Gradually pour some of the hot milk/coffee mixture into the yolks, whisking constantly as you pour.  This will temper the eggs and help keep them from cooking into “scrambled” eggs as you make the custard.  Scrape the warmed yolks and milk/coffee mixture back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.  Strain the custard into the heavy cream; discard the solids. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly.

Place the Heath bars into a heavy zip-lock bag; break into small pieces with a rolling pin or heavy-bottomed glass.  Refrigerate until ready to use.

Freeze the custard in your ice cream maker according to the manufacturer’s instructions.  Add the toffee pieces during the last 5 minutes of freezing.

15 thoughts on “Coffee Toffee Ice Cream”

  1. Oh golly, that sounds fabulous.

    Of course, I’m required to report you to the crimes-against-diets police, as this recipe is going to wreak havoc with all “healthy eating plans” everywhere.

    You wicked, wicked thing, you!

  2. Hummina! (Does that sound right? I don’t think you can mispell it..)
    I’ve been craving the Wendy’s coffee toffee twisty frosty verson since they started promoting it, but have been very good in staying away from it. This may just push me over the edge!

  3. Ohhhh, sorry about the ankle, hope you iced it regularly and was able to stay off of it for a bit.

    Now this ice cream sounds delicious; would you try making some with a combo of peanut butter and dark chocolate ‘ cause those are my favorites and no one out there, I MEAN NO ONE, makes a decent pbutter/choco ice cream!

  4. So delicious-sounding. Glad I am too lazy to make it, even though it also means I’m too lazy to work out enough:).

  5. That sounds SO good! I’ve been craving ice cream lately. I’ve been trying to make do with nonfat frozen yogurt instead but this sounds insanely good. So sorry about your ankle. I have weak ankles too. I’m constantly twisting my rt one in particular. ouch!
    .-= Twenty Four At Heart´s last blog ..Curing My Withdrawals =-.

  6. Damn! It’s a good thing that JR and the Boy never read any blogs because I would so have to make this. Then of course, I would so have to eat all of it.

    And people that don’t have ice cream makers have never lived. I’m just sayin’
    .-= Michele´s last blog ..Mediterranean Diet =-.

  7. That ice cream sounds amazing; do you think the swelling and/or pain made you more creative?
    So sorry you twisted your ankle; hope the ice cream helped you feel better, or at least gave you a reason to eat more ice cream.
    .-= Maureen at IslandRoar´s last blog ..Lightning Bugs =-.

  8. Honey, you have a typo: “mostly because I was genetically cursed with” should be followed with “klutziness”. Maybe you should put some of that delicious coffee ice cream on it. Actually if I was home you would get a double whammy from it because after it soothed your feet you would be incredibly turned on after I was done licking it off you!

    I miss you dear – save some ice cream for later! 😉

  9. Sorry to hear about your ankle. I have sprained my ankles nurmerous times and it hurts like hell. I hope that you are able to stay off of it as much as possible and able ice it.

    This recipe sounds wonderful. Haven’t made icecream for years but this would sure be the recipe to try this summer…if it ever actually stay’s summer here…didn’t even make 70 today and with strong wind and little sun, it was almost cold today…yuck!

    Hope you feel better soon! Hugs, Lori
    .-= Lori´s last blog .. =-.

Comments are closed.