This ultra-creamy Coffee Ice Cream studded with Hershey’s Heath Bar pieces is a combination made in heaven!
Looking for one last treat for your special Valentine?? Want to make them swoon? This Coffee Toffee Ice Cream is just the ticket!
My favorite person to make homemade ice cream for is hands down, my son Casey. He loves ice cream as much as my Dad did. You can just tell how much he’s lovin’ it because there’s a special look on his face while he’s eating it, just like his grandfather had. It’s the “all is right in the world” kinda look!
I made this Coffee Toffee Ice Cream for Casey last week as an early Valentine’s Day treat. Next Monday, he leaves for Bali to visit friends and then ten days later he’s off to Shanghai for his study abroad program. I won’t get to see him for a few months, so I’ve been trying to pack in a few of his favorites before he goes.
For this delicious Coffee Toffee flavor, I add some medium ground coffee beans to my favorite vanilla ice cream base and let it steep for 10 minutes until it takes on a rich coffee flavor. I then use a fine mesh strainer to strain out the grounds before I add the eggs. You can steep the mixture for longer than ten minutes if you’d like a stronger coffee flavor, or steep it less for a milder flavor, you be the judge. I added about 1 1/4 cups of chopped Heath Bars during the last minute of mixing and stored the ice cream in a container in the freezer for about 4-5 hours before we dove in! The wait was tough….but it was oh so worth it! Enjoy!
- 3 cups half and half
- 1 cup heavy cream
- 1/4 cup medium ground coffee
- 8 egg yolks
- 9 ounces granulated sugar
- 1/4 tsp. kosher salt
- 1 1/4 cups Heath Bars chopped
Combine the half and half , heavy cream and ground coffee in medium saucepan. Heat over medium heat stirring occasionally. Bring the mixture to a simmer then remove from heat and steep for about 10 minutes. Strain mixture through a fine mesh strainer into a bowl. Discard grounds. Set cream mixture aside.
Whisk the egg yolks in a medium bowl until light in color and smooth. Add the sugar and salt slowly and whisk to combine. Add the cream mixture to the egg mixture in small amounts until you have included about half the cream mixture. Whisk in the remainder of the cream mixture and return to the saucepan over low heat. Cook, stirring often until mixture reaches 175 degrees. At this stage the mixture will be slightly thickened and will coat the back of a spoon. Remove from heat and pour into container. Let cool on counter for 30 minutes, then place in refrigerator overnight.
Remove from refrigerator and pour into an ice cream maker and process according to the manufacturer's directions. (about 20-30 minutes depending on your machine) Add the chopped Heath Bars during the last 1 minute of mixing. Place mixture in a shallow airtight container and freeze for at least 4 hours or overnight for a firmer consistency.