Chocolate Coffee-Toffee Ice Cream
CDKitchen https://www.cdkitchen.com
Serves/Makes: 2 quarts | Ready In: > 5 hrs
Ingredients:
2 cups whole milk
1 cup sugar, PLUS
1/2 cup sugar, divided use
6 tablespoons espresso powder
12 large egg yolks
1/2 cup unsweetened cocoa powder
2 cups heavy cream
2 teaspoons vanilla extract
1 cup toffee pieces
Directions:
Bring milk, 1/2 cup of the sugar and espresso powder to 175 degrees F in a heavy saucepan over medium heat, stirring until sugar is dissolved.
In a separate bowl, beat remaining 1 cup of sugar with yolks until they turn pale yellow and thicken, about 4-5 minutes with a whisk. Beat in cocoa powder until mixture is smooth.
Remove 1/2 cup hot milk from pan and slowly whisk it into beaten yolks. Repeat a second time with another 1/2 cup. Then gradually whisk the yolk mixture back into the saucepan and, stirring constantly, heat this mixture over medium-low heat to 180 degrees F, 8 to 10 minutes.
Remove saucepan from heat. Strain custard through a mesh strainer into a plastic or nonreactive metal bowl and stir in cream. Place bowl in a larger bowl of ice water to bring custard to room temperature.
Seal container and refrigerate for at least 4 hours. Keep custard under 40 degrees F.
Add vanilla extract and pour custard into an ice cream machine. Follow manufacturer's directions and churn until frozen. While custard is still semi-frozen, fold in toffee pieces.
Keep ice cream frozen and wrapped tightly with plastic film.
Recipe Location: https://www.cdkitchen.com/recipes/recs/370/Chocolate-Coffee-Toffee-Ice-Cr114641.shtml
Recipe ID: 85514
Nutrition:
per 1/2 cup: 311 calories, 20g fat, 31g carbohydrates, 4g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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