About this recipe:This lovely ice cream features Dime bars, my favourite.
1 egg, lightly beaten
125g caster sugar
100g plain chocolate, melted and cooled
160ml whipping cream
2 tablespoons strong filter coffee
3/4 teaspoon vanilla extract
80g Dime bars, crushed
40g chopped pecans
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Method Prep:10min › Cook:15min › Extra time:5hr35min › Ready in:6hr
In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 70 degrees C and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours.
Fold in Dime bars and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to become firm in the freezer for 2 to 4 hours before serving.