I really loved how my coffee oreo ice cream turned out, so I wanted to try it again but with a different flavor. What to do what to do? I researched and found out that toffee is a great addition to coffee. Ah-ha!
By now, you should know the drill...
Skor bars! I thought about getting heath bars, but I haven't had Skor in years so I figured I'd use this one instead.
Break up the pieces into chunks so they are ready to whirl in!
The final result was a total crowd pleaser...this might have been everyone's favorite!
Coffee Toffee Hom, Nom!
- 1 cup whole milk, well chilled
- 2/3 cups granulated sugar
- 2 tbsp. espresso powder
- 2 cups heavy cream, well chilled
- 1/2 tsp. vanilla extract
- 1/2 tsp. chocolate extract
- 2 Toffee bars, such as Skor, or Heath. I chose Skor for no particular reason
In a medium bowl, mix the milk, sugar and espresso powder with a hand mixer until the sugar and espresso dissolves.
Stir in the heavy cream and the vanilla and chocolate extract.
Pour into a chilled ice cream maker and churn away (about 30 minutes).
In the meantime, break the toffee bar into small pieces. In the last 5 minutes of the chilling process, slowly drop the toffee pieces in.
I let this one sit in the fridge for a while after I churned it, instead of eating it ASAP.