Coffee Toffee Ice Cream!
I always thought ice-cream making was for other people. Other people with ice cream makers.
What changed? I found an ice cream maker just about as old as I am in the basement of my parent’s house. And, like me, though it may not be in mint condition, it’s still capable of producing something tasty every once and a while.
Now, I know that any seasoned ice-cream maker uses custard and whole milk, but I’m not always up for that. My ice cream seeks to be that weeknight treat that’s great tasting but not guilt inducing. So, here’s a recipe for what’s really ice milk, but don’t be fooled–this doesn’t taste like diet food. This ice cream is Saturday afternoon on a Monday night. Enjoy!
Coffee Toffee Ice Cream
- 4 cups milk
- 3 tbsp coffee beans
- 1/2 cup sugar
- 1/8 tsp vanilla extract
- 4oz toffee
- Crush coffee beans (I used a mortar and pestle) and add to milk.
- Heat milk, sugar, and coffee beans over medium-high heat for 5-10 minutes (do not boil). Add vanilla extract, remove from heat, and let steep for 1 hour.
- Using a food processor, break up toffee pieces to desired consistency.
- Strain out coffee beans. Then, prepare milk mixture according to ice-cream maker instructions and add toffee pieces when ice cream is nearly finished.
- Store in an air-tight container that is not your ice cream maker. :)