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Chocolate Crunch Ice Cream

Ingredients

  • 1-1/2 cups milk
  • 3/4 cup sugar, divided
  • 4 egg yolks
  • 2-1/2 teaspoons instant coffee granules
  • 2 cups 60% cacao bittersweet chocolate baking chips, melted and cooled
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips, melted
  • 3/4 cup slivered almonds, toasted
  • 1/3 cup milk chocolate toffee bits

Directions

  • 1. In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate.
  • 2. In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
  • 3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  • 4. Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely.
  • 5. Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
  • 6. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.

Nutrition Facts

3/4 cup: 675 calories, 46g fat (25g saturated fat), 182mg cholesterol, 95mg sodium, 67g carbohydrate (61g sugars, 5g fiber), 9g protein.

Reviews

Average Rating: 5
  • Queenlalisa
    Jun 7, 2014

    Creamy chocolate goodness!

  • Anika Brown
    Sep 8, 2012

    My family doesn't like chocolate ice cream, but they devoured an entire batch in less than 20 minutes. I like serving the mix-ins on the side. The texture is so smooth that some prefer it without the mix-ins.

  • PianoJanie
    Jul 6, 2009

    This is a wonderful recipe. I've made it more than once with great results. I did not make the "add-ins", and it was fine w/o them.

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