Toffee Crunch Ice Cream Recipe

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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.
TOTAL TIME: Prep: 25 min.+ chilling Process 20 min. + freezing
MAKES:6 servings
TOTAL TIME: Prep: 25 min.+ chilling Process 20 min. + freezing
MAKES: 6 servings


  • 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

Nutritional Facts

1/2 cup: 362 calories, 23g fat (11g saturated fat), 78mg cholesterol, 81mg sodium, 39g carbohydrate (37g sugars, 1g fiber), 5g protein.


  1. 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.
  2. 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).
Originally published as Toffee Crunch Ice Cream in Cooking for One or Two Cookbook 2003, p281

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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