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Coffee Heath Bar Ice Cream
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Indulge in a rich coffee-infused ice cream swirled with crunchy Heath Bar toffee pieces, inspired by the beloved Ben and Jerry's flavor.
Ingredients:
  • 1 1/2 cups milk
  • 2 1/2 cups cream
  • 1/3 cup white granulated sugar
  • 1/3 cup brown sugar
  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon espresso powder (optional)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 4 egg yolks
  • 4 ounces of Heath bars or other English toffee
Instructions:
  • In a medium saucepan, mix together milk, 1 1/2 cups of cream, sugar, brown sugar, instant coffee, espresso powder (if using), vanilla, and salt. Heat the mixture until it starts to steam, while whisking constantly.
  • In a medium bowl, vigorously whisk the egg yolks. Once the base starts steaming, quickly pour 1/2 cup from the pan into the egg yolks and whisk swiftly. This step prevents the eggs from curdling when mixed with the hot milk and cream later on. After thorough mixing, incorporate the yolk mixture back into the base and heat until reaching 170°F or until it coats the back of a spoon.
  • Strain mixture through fine mesh sieve, then stir in the remaining cup of cold cream. Refrigerate for several hours, ideally overnight.
  • Crush Heath bars by banging them in their wrappers with a wooden spoon until finely crushed. Alternatively, place them in a bag and crush. Freeze the Heath bar pieces while churning the ice cream.
  • Transfer the base mixture into your ice cream maker and follow the manufacturer's instructions for churning. Once ready, mix in the heath bar pieces before serving. For instructions on making ice cream without a machine, check out the helpful guide by David Lebovitz.

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