Oh my goodness. This ice cream.
I’ve been trying with all my might to resist it.
Every time I open the freezer I tell myself ‘Just one spoonful, Katie.’
We all know how that goes. #fail
I’m fighting a losing battle over here.
Ice cream, 1 (or should I say 27). Me, 0.
This was my first attempt at “real” ice cream in my new ice cream maker. (I made Boozy Watermelon Sorbet a few weeks ago.) Being my maiden voyage, I prepared myself for mediocre results and possibly multiple revisions before landing on a blog-worthy recipe.
Apparently, the ice cream odds are in my favor. Perhaps it was my Carvel flavor making days coming back to me or maybe just pure
skill luck, but my Coffee Toffee Crunch Ice Cream turned out perfectly. Scouts honor, I have not a single complaint.
For this recipe, I decided to use a solid-sounding vanilla ice cream base and then customize it per my liking (in this case, coffee). I settled on this one from Bon Appetit for a custard-style ice cream. Custard-style ice cream calls for egg yolks and is added to heat to create a custard mixture before being frozen, resulting in an intensely rich, velvety product. It’s a little extra work but 100% worth it.
Coffee ice cream has long been my favorite. Add mini chocolate chips and toffee bits and I’m a goner. This recipe is smooth and creamy with a kick from the coffee and the perfect crunch from frozen chocolate chips and toffee bits. Swoon.
If coffee isn’t your thing, leave out the espresso powder and toffee for a classic vanilla chocolate chip. Or get creative and add your own twist. The world is your ice cream oyster with this one. Enjoy!
- 1 cup whole milk
- 1/2 cup sugar, divided
- Pinch of kosher salt
- 1 tsp. vanilla extract
- 5 large egg yolks
- 1 1/2 cups heavy cream
- 2 tbsp instant espresso powder
- 1 cup mini chocolate chips
- 1 cup toffee bits
- Combine cream, milk, sugar, vanilla extract and salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat.
- Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes.
- Gradually whisk in ½ cup warm cream mixture into egg yolk mixture to temper then whisk yolk mixture into saucepan with remaining cream mixture.
- Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes. Remove from heat.
- Whisk in espresso powder until dissolved.
- Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally.
- Once cool, process custard in an ice cream maker according to manufacturer’s instructions.
- Fold in the chocolate chips and toffee pieces to frozen ice cream.
- Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
Adapted from: Bon Appetit