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Coffee Toffee Ice Cream

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 Quarts
Author Susan - The Tinkering Spinster

Ingredients

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

Instructions

  • Combine milk and sugar in a large bowl.
  • Using a hand mixer on low setting, blend until sugar is dissolved.
  • Add cream, vanilla and espresso powder and blend until all ingredients are combined.
  • Pour mixture into ice cream maker and churn for 15 minutes.
  • While mixture is churning, coarsely chop the toffee pieces.
  • When ice cream has been churning for 15 minutes, add toffee pieces.
  • Continue to churn for another 10 minutes.
  • Freeze overnight for best results, or a minimum of 2 hours for softer ice cream.