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Mocha Toffee Ice Cream
Makes ten 1/2-cup
servings.
1
- cup whole milk, well chilled
3/4
- cup granulated sugar
2
- Tablespoons instant espresso
2
- Tablespoons unsweetened cocoa powder
2
- cups heavy cream, well chilled
2
tsp. pure vanilla extract
1/2
- cup English toffee bits
- In a medium bowl, add the milk,
granulated sugar, espresso powder, and cocoa.
- Whisk until dissolved, about 1
to 2 minutes.
- Stir in the heavy cream and
vanilla.
- Cover and refrigerate until
ready to make ice cream.
Freeze according to manufacturer's
directions.
- Add the toffee bits during the
last five minutes of mixing.
- The ice cream will have a soft
creamy texture.
- If desired, transfer the ice
cream to an airtight container and place in freezer until firm,
about 2 hours to “ripen.”
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