Cool Coffee Chocolate Toffee Ice Cream FUSF. Cool Coffee Chocolate Toffee Ice Cream FUSF. Wine Recipes Food Network Recipes My Recipes Favorite Recipes Cooking Light Easy Cooking Cooking Food Ice Cream Dishes Healthy Appetizers. Cold Coffee Shake with chocolate Ice Cream recipe by Manisha good for summer and kids love to drink as well adults.

Complete with caramel, chocolate syrup and COOL WHIP, this quick and easy Toffee Coffee is just as awesome as you would imagine. Toffee bits, crunchy Chex® cereal, pretzels and pecans are mixed with a chocolate and coffee mixture, then topped with powdered sugar for this special Delicious! Just the right balance of chocolate coffee and toffee. You can cook Cool Coffee Chocolate Toffee Ice Cream FUSF using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Cool Coffee Chocolate Toffee Ice Cream FUSF

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

Salty pretzels and pecans add extra crunchy goodness. 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.

Cool Coffee Chocolate Toffee Ice Cream FUSF step by step

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..

The McConnell Coffee Ice Cream is speckled with chocolate, not big chunks like chocolate chips. I won't judge if you use mini chocolate chips. Add the chocolate shavings just before the ice cream is ready. Normally, I'll transfer my homemade ice cream to a container and freeze it to make it a little. Kazaar has joined our permanent range.