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Coffee Toffee Ice Cream Recipe

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4.1 from 41 reviews

Indulge in the rich and creamy Coffee Toffee Ice Cream, a delightful frozen treat that combines the robust flavor of strong coffee with sweet, crunchy toffee pieces. This homemade ice cream uses a smooth custard base enhanced with espresso or cold brew coffee and chopped toffee candy, creating the perfect balance of bitter and sweet in every bite.

  • Total Time: Approximately 20 hours (including freezing time) with about 55-60 minutes of active cooking and preparation
  • Yield: About 1 quart (4 servings)

Ingredients

Custard Base

  • 2 cups whole milk
  • 4 large egg yolks
  • 1 cup granulated sugar – divided (1/4 cup + 3/4 cup)
  • 3/4 – 1 cup strong coffee (espresso or cold brew), cooled slightly
  • 2 cups heavy cream
  • 2 tablespoons vanilla extract
  • A pinch of salt

Mix-ins

  • 8 oz. toffee candy, chopped

Instructions

  1. Prep the Ice Cream Bowl: If using a KitchenAid ice cream attachment, place the bowl into the freezer for at least 15 hours ahead of time to ensure it is properly frozen for churning.
  2. Temper the Eggs: Whisk together the egg yolks and 1/4 cup of granulated sugar in a mixing bowl. Heat the whole milk in a saucepan over medium heat until it reaches 165°F, careful not to boil. Gradually drizzle about one cup of the hot milk into the egg yolk mixture, whisking constantly to avoid curdling.
  3. Cook the Custard: Pour the tempered egg mixture back into the saucepan, add the remaining 3/4 cup sugar, and continue heating over medium heat until the mixture thickens and coats the back of a spoon, reaching 165°F.
  4. Brew the Coffee: Prepare your choice of strong coffee, such as espresso or cold brew. Allow the coffee to cool slightly before using.
  5. Combine Ingredients: In a large measuring bowl, combine the cooked custard, cooled coffee, heavy cream, vanilla extract, and a pinch of salt. Mix thoroughly and refrigerate for at least four hours until the mixture is very cold.
  6. Churn the Ice Cream: Set up your ice cream maker or KitchenAid attachment. Start the machine before pouring in the chilled custard mixture to ensure proper churning. Let it churn for approximately 25-30 minutes, until the mixture thickens, rises, and the mixer slows down.
  7. Add Toffee Mix-ins: Use a rubber scraper to transfer the churned ice cream to a freezer-safe container. Fold in the chopped toffee candy evenly throughout the ice cream.
  8. Freeze to Set: Place the container in the freezer and allow the ice cream to firm up for a couple of hours before serving. This will ensure a perfect scoopable consistency.

Notes

  • For best results, ensure your ice cream bowl is thoroughly frozen before churning.
  • Use strong coffee such as espresso for the richest flavor, but cold brew works well too.
  • Tempering the eggs is essential to avoid scrambling and to create a smooth custard base.
  • Adjust the amount of coffee to suit your taste preference, between 3/4 and 1 cup.
  • The ice cream will be soft straight from the churner; freezing it further firms up the texture.
  • Store leftover ice cream in an airtight container to maintain freshness.
  • Author: Adeline
  • Prep Time: 15 hours (freezing ice cream bowl) plus 15 minutes (custard prep) plus 4 hours (chilling mixture)
  • Cook Time: 15 minutes (custard cooking) plus 25-30 minutes (churning)
  • Category: Dessert
  • Method: Churning (Ice Cream Maker)
  • Cuisine: American

Find it online: https://flavorhug.com/coffee-toffee-ice-cream-recipe/