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Toffee Crunch Ice Cream Recipe

I grew up on a farm where we had fresh eggs, milk and cream, so we often made homemade ice cream. Many years later, I'm back on a small farm where we have fresh eggs and I'm making ice cream again.

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Toffee Crunch Ice Cream Recipe

Prep: 25 min.+ chilling Process 20 min. + freezing

Yield: 6 Servings

25 20 45

Ingredients

1 egg, lightly beaten
2/3 cup sugar
Dash salt
1 cup milk
3 ounces German sweet chocolate, melted and cooled
2/3 cup heavy whipping cream
2 tablespoons strong brewed coffee
3/4 teaspoon vanilla extract
2 Heath candy bar (1.4 ounces each), crushed
1/3 cup chopped pecans

Directions

In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours.
Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving. Yield: 6 servings (3 cups).

Nutritional Facts 1 serving (1/2 cup) equals 362 calories, 23 g fat (11 g saturated fat), 78 mg cholesterol, 81 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Toffee Crunch Ice Cream in Cooking for One or Two Cookbook , p281

Chocolate Milk Ice Cream

Here’s a tip for chocolate lovers. Substitute chocolate milk for plain milk when you’re making homemade ice cream. It’s a fun substitution that has endless possibilities! —Jackie W., Laotto, Indiana