Toffee Crunch Ice Cream

31 Oct Toffee Crunch Ice Cream

Ingredients:

• 1 egg, lightly beaten
• 2/3 cup sugar
• Dash salt
• 1 cup milk
• 3 ounces German sweet chocolate, melted and cooled
• 2/3 cup heavy whipping cream
• 2 tablespoons strong brewed coffee
• 3/4 teaspoon vanilla extract
• 2 (1.4 ounce) bars Heath candy bars, crushed
• 1/3 cup chopped pecans

Cooking Directions:

1. In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours.
2. Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.