Toffee Crunch Ice Cream

Name: Toffee Crunch Ice Cream
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings (3 cups).
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

TOTAL TIME: Prep: 25 min.+ chilling Process 20 min. + freezing YIELD: 6 servings (3 cups).

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.

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

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.

Nutrition Facts

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