Toffee Crunch Ice Cream

Toffee Crunch Ice Cream


11 people made this

About this recipe: This lovely ice cream features Dime bars, my favourite.

Barbara Proctor

Serves: 6 

  • 1 egg, lightly beaten
  • 125g caster sugar
  • dash salt
  • 240ml milk
  • 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

Prep:10min  ›  Cook:15min  ›  Extra time:5hr35min  ›  Ready in:6hr 

  1. 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.
  2. 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.

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- Rated on - 03 Oct 2014

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