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Toffee Crunch Ice Cream

 Toffee Crunch Ice Cream
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.
6 ServingsPrep: 25 min.+ chilling Process 20 min. + freezing


  • 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 McCormick® Pure Vanilla Extract
  • 2 Heath candy bar (1.4 ounces each), crushed
  • 1/3 cup chopped pecans


  • 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,

2 of 2

Toffee Crunch Ice Cream (continued)

Nutritional Facts: 23 g fat (11 g saturated fat), 78 mg cholesterol, 81 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.