I 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 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.