Recipe: Tasty Cool Coffee Chocolate Toffee Ice Cream FUSF

Delicious, fresh and tasty.



Cool Coffee Chocolate Toffee Ice Cream FUSF. This recipe is really simple, but toffee in general can be a littttlllleee fussy. Our biggest piece of advice: WHISK Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips. Chocolate Toffee Crunchies Recipe photo by Taste of Home.

Cool Coffee Chocolate Toffee Ice Cream FUSF Sweeten up your coffee game with this delicious Toffee Coffee recipe. Complete with caramel, chocolate syrup and COOL WHIP, this quick and easy Toffee Coffee is just as awesome as you would imagine. Learn how to make Coffee-Chocolate Ice Cream. You can have Cool Coffee Chocolate Toffee Ice Cream FUSF using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Cool Coffee Chocolate Toffee Ice Cream FUSF

  1. Prepare 1 1/2 cups of whole milk.
  2. It's 1 1/2 cups of heavy cream.
  3. It's 3/4 cup of sugar.
  4. You need 1 1/2 cups of whole coffee beans (regular or decaf, choose your poison).
  5. Prepare 5 of egg yolks.
  6. It's 1 tsp of kosher salt.
  7. Prepare 1/4 tsp of vanilla.
  8. It's 1/2 tsp of powdered espresso.
  9. Prepare 4 oz. of Heath Bar toffee bits, chilled and chopped.
  10. It's 4 oz. of dark chocolate, chilled and chopped.

Dissolve coffee in boiling water; cool to room temperature. Gradually add to creamed mixture, beating well after each addition. Stir in toffee bits, chocolate chips and sugar cones. Creamy Coffee Ice Cream Recipe filled with toffee bits and fudge swirls.

Cool Coffee Chocolate Toffee Ice Cream FUSF instructions

  1. Heat the milk, 1/2 cup of the cream, salt, sugar and whole beans in medium saucepan over medium heat, stirring frequently, until hot, but not boiling. Cover and set aside to steep on a counter for one hour..
  2. Pour the remaining 1 cup of cream into a metal bowl set into a larger bowl filled with ice. Place a strainer over the cream and set aside..
  3. Warm the coffee beans and milk mixture again over medium heat until just before simmering..
  4. In a separate bowl whisk the yolks until thick and creamy. Pour the hot bean and milk mixture into the eggs very slowly, whisking constantly. Doing this slowly tempers the eggs and prevents them from becoming scrambled..
  5. Scrape mixture back into the saucepan and cook over medium heat, stirring constantly, scraping the bottom of the pan. Cook until the custard is thickened enough to coat the back of a wooden spoon; run your finger down the middle and if it doesn’t run, the custard is done. Approximately 10 minutes..
  6. Pour through the sieve set aside earlier, pressing on the beans to extract as much flavor as possible. Stir into the cream, add the vanilla and the espresso..
  7. Stir over the ice to cool the mixture quickly..
  8. Cover and place in the fridge for at least 6-24 hours (overnight preferred)..
  9. Churn in your ice cream maker according to manufacturers instructions. (Kitchen Aid ice cream attachment works flawlessly.).
  10. Quickly fold in toffee and chocolate after the ice cream is churned, then place in container(s) and store in freezer. Set ice cream for 24 hours for best consistency..

No cooking and no ice cream maker needed for this easy no-churn recipe! Pour in remaining ice cream and repeat with remaining fudge and toffee. Tightly cover and freeze for several hours (preferably overnight), until firm. NIbby Brownies & Coffee Ice Cream. Strong black coffee and cocoa powder give this buttercream frosting a nice richness perfect for chocolate cake.