Coffee Toffee Mocha Crunch Ice Cream

from ButterYum

makes 1 quart

Ingredients

• • 2 cups heavy cream

  • 1 cup half and half

  • 1 cup whole milk

  • 2/3 cup granulated sugar

  • 3 tablespoons instant espresso powder

  • 1/2 cup toffee bits

  • 1/2 cup mini chocolate chips

Directions

• 1. Combine sugar, cream, half and half, milk, and instant espresso until sugar is completely dissolved.

  2. Turn on ice cream machine before pouring ice cream mix into it.

  3. Churn according to the manufacturer's instructions. Add toffee and chocolate about 2 minutes before the end of the churning cycle.

  4. Serve soft or transfer to an airtight container and store in the freezer for at least 2 hours. Use within 3 days.

Notes

• • You can substitute 4-5 broken Skor or Heath bars for the toffee bits and chocolate chips.

  • If you prefer to use a cooked custard base, add the toffee, coffee, and chocolate to this Vanilla Ice Cream recipe from The Perfect Scoop by David Lebovitz.