Coffee-Vanilla Ice Cream with Toffee

Baking and Desserts | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

For this recipe, you will need toffee candies.

Ingredients

Milk - 12 fl oz
Cream - 20 fl oz
Sugar - 2.6 oz
Brown Sugar - 2.3 oz
Instant coffee - 2 teaspoons
Espresso - ½ teaspoon
Vanillin - ½ g
Salt - a pinch
Egg white - 4 pieces
Soft Toffee - 4.2 oz

Step by Step guide

Step 1

In a saucepan, combine milk, 360 ml of cream, both types of sugar, coffee, espresso, vanillin, and salt. Heat while whisking constantly until steam begins to form. Pour 120 ml of this mixture into the egg yolks. Whisk immediately. Then pour the egg mixture back into the saucepan with the milk mixture. Heat to a temperature of 167°F, until the mixture coats the back of a spoon. Immediately remove from heat and strain through a fine sieve. Add the remaining cold cream. Let cool for a few hours (you can leave it overnight).

Step 2

Crush the toffee using a spoon. Transfer to a container and freeze.

Step 3

Transfer the chilled ice cream base to a special container for making ice cream (according to the manufacturer's instructions). Add pieces of toffee to the finished ice cream.