Coffee Toffee Ice Cream

Ice Cream

2 cups milk

2 tablespoons white sugar

4 large egg yolks

¼ cup white sugar

Pinch of salt

½ cup heavy whipping cream

¼ cup coffee liquor

1. Combine the milk and 2 tablespoons sugar in a large, heavy-bottomed saucepan over medium-high heat and bring to a simmer. Turn off heat and set milk aside.

2. Whisk together yolks, remaining white sugar, and salt in a large bowl. Slowly pour in a little of the hot milk, whisking continuously and tempering the yolks so the mixture doesn’t scramble. Whisk in the rest of the milk and return the mixture to the saucepan, setting it over medium heat. With a wooden spoon, stir the custard continuously until it thickens and coats the back of the spoon, about 5-8 minutes. Pour through a sieve into a clean bowl and whisk in the heavy whipping cream and liquor. Allow to cool at room temperature for 30 minutes before refrigerating until chilled, about an hour. Freeze according the ice cream maker’s directions, adding the toffee bits (recipe below) in at the last 30 seconds of churning. Enjoy.

Toffee

¾ cup white sugar

¼ cup water

¼ cup (½ stick) unsalted butter

Pinch of salt

1. Line a jellyroll pan with foil and butter the foil. Set the pan aside. Mix all four ingredients together in a heavy-bottomed saucepan over medium high heat. Bring to a boil and boil until caramel reaches 300 degrees Fahrenheit. Remove from heat and pour into the prepared pan. Let cool, and then break the toffee into chunks.

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