Coffee Toffee Ice Cream

 

I used some American Express points a few years ago and ordered a Cuisinart Ice Cream Maker for free!…strictly for the sorbets and frozen yogurts of course…ha!  My sister asked me if I could make a Coffee Toffee Ice Cream for her birthday so I started with a very basic vanilla recipe and then I just added some espresso powder and heath bars.  I had no idea how it would taste.  I’m one of those weird people who doesn’t like coffee so I’m the last person who could judge it.  But I served it for her birthday and boy was it a hit!  So now I have to make it for her every year…and I make an extra batch for her to take home.

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I love my Cuisinart.  It makes a half a gallon at a time and the whole process is so easy and fast.  I keep the tub in the freezer so when I’m ready to make ice cream I just take it out, throw the ingredients in there and 25 minutes later I have ice cream…uh, I mean sorbet.  I have tried to make two batches back to back, but the bucket is too melted for a second batch.  You need to put it back in the freezer and let it get fully frozen before you try a second batch.

I have been posting alot of Weight Watchers friendly recipes lately so I almost feel guilty for sharing this recipe….because let me tell you, it is not Weight Watchers friendly!  🙂   But if you’re game, here is how to make my Coffee Toffee Ice Cream.  And please note, the “how-to” part of the recipe is specific to the Cuisinart.  If you have a different ice cream maker you may need to adjust the settings and time it takes to make.

Here’s what you’ll need…

• 1 1/2 cups of Whole Milk
• 1 1/8 cups of Granulated Sugar
• 3 cups of Heavy Cream
• 1 1/2 tbsp Vanilla Extract
• 4 tbsp Instant Espresso Powder
• 12 oz Mini Heath Bars
• Plastic Storage Container

Here’s how you’ll make it…

• In a large bowl, mix the granulated sugar and milk with a hand mixer.  I use a large bowl because it has potential of splattering.
• Add the heavy cream, vanilla and espresso powder and mix well.

• Pour into the ice cream maker and let it churn for 15 minutes.
• In the meantime, unwrap your mini heath bars and put them in a ziploc bag.
• Using a mallet, beat them!  🙂   I use this method because my sister likes big chunks of toffee in her ice cream.  If you want smaller pieces you might want to put them in a food processor.

• When the ice cream has been churning for 15 minutes, add the toffee pieces.

• Churn for another 10 minutes.
• At the end of the 25 minutes, the ice cream will be soft and creamy.

• Pour the finished Coffee Toffee Ice Cream into a plastic container and put it in the freezer.  I use a container that’s larger than 2 quarts since I am adding the chunky ingredients to it.

I like to let it freeze overnight.  It firms it up, but it’s still very creamy when you dish it out.

I hope you enjoy this sweet treat.  Let me know how you like it.

Happy tinkering,

Susan