Coffee Toffee Ice Cream

Coffee Toffee Ice Cream

Yields: ~1 1/2 quart

Level: Easy

Total Time:  ~35 minutes + 6hours-overnight chill time.


Materials Needed:

-          Ice cream machine (if needed, place bowl in the freezer 24hrs in advance)

-          1 Medium Mixing Bowl

-          1 Medium saucepan

-          1 Wooden spoon

-          1 Whisk

-          1 Large Mixing bowl

-          1 airtight container (at least 2 quarts)



§  1 1/2 cups heavy cream

§  1 1/2 cups milk

§  3 large egg yolks

§  2 large eggs

§  3/4 cup granulated sugar

§  1 cup cold coffee

§  1 cup of Health toffee bits



1.       In a saucepan on medium heat, combine the heavy cream and milk until little bubbles form around the edges (do not let it boil).

2.       While the cream mixture is starting to heat, in a medium bowl, whisk together the egg yolks, eggs, and sugar until combined and smooth.

3.       Once the cream mixture is hot, pour some of it into the egg/sugar bowl, constantly stirring.

4.       Then, pour the entire mixture back into the saucepan. Constantly stirring with a wooden spoon until mixture thickens and coats the back of the spoon.

5.       Remove saucepan from the heat and pour into a large bowl. Add and combine the coffee.

6.       Once the mixture has chilled slightly, cover with plastic film/saran wrap touching the surface of the cream mixture (this will prevent it from forming a thin film on top).

7.       Refrigerate until completely cooled (about 2 hrs or overnight).

8.       Prepare your ice cream machine and follow your ice cream machine's manufacture instructions to churn the ice cream.

9.       Transfer ice cream into an airtight container by layering some of the ice cream, then, adding the toffee bits, then ice cream--repeat as necessary--ending with ice cream on top.

10.   Place in freezer to firm up until desired consistency (about 4 hours). 


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