Coffee Toffee Recipe
Coffee ice cream with Heath® candy bar pieces
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Ingredients
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Ice Cream Base
Method
Preparation
- 1
Make the Ice Cream Base
In a medium saucepan, combine heavy cream, whole milk, granulated sugar, instant coffee granules, vanilla extract, and salt. Heat the mixture over medium heat, stirring occasionally, until sugar and coffee granules are fully dissolved. Do not bring to a boil.
- 2
Chill the Mixture
Remove from heat and let the mixture cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or until fully chilled.
- 3
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Add Heath® Candy Bar Pieces
During the last 5 minutes of churning, add the crushed Heath® candy bar pieces to the ice cream.
- 5
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
