Toffee Crunch Ice Cream

    Toffee Crunch Ice Cream


    11 people made this

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

    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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