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Chocolate Coffee-Toffee Ice Cream

Source of Recipe


Chef Len Pawelek






List of Ingredients



• 2 cups whole milk
  
• 1/2 cup sugar
  
• 6 Tbsp espresso powder
  
• 12 large egg yolks
  
• 1 cup sugar
  
• 1/2 cup unsweetened cocoa powder
  
• 2 cups heavy cream
  
• 2 tsp vanilla extract
  
• 1 cup toffee pieces
  






Instructions



1. Bring milk, 1/2 cup sugar and espresso powder to 175° F in a heavy saucepan over medium heat, stirring until sugar is dissolved.
   
   
2. In a separate bowl, beat 1 cup of sugar with yolks until they turn pale yellow and thicken, about 4 to 5 minutes with a whisk. Beat in cocoa powder until mixture is smooth.
   
   
3. Remove 1/2 cup hot milk from pan and slowly whisk it into beaten yolks. Repeat a second time with another 1/2 cup. Then gradually whisk the yolk mixture back into the saucepan and, stirring constantly, heat this mixture over medium-low heat to 180° F -- 8 to 10 minutes.
   
   
4. Remove saucepan from heat; strain custard through a mesh strainer into a plastic or nonreactive metal bowl, and stir in cream. Place bowl in a larger bowl of ice water to bring custard to room temperature.
   
   
5. Seal container and refrigerate for at least 4 hours. Keep custard under 40 degrees. Add vanilla extract and pour custard into an ice cream machine. Follow manufacturer's directions and churn until frozen. While custard is still semi-frozen, fold in toffee pieces. (Keep ice cream frozen, wrapped tightly with plastic film.)
   
   Makes 2 quarts.