Ah, the ice creams that you can indulge in when you have an ice cream maker. Like this Coffee Toffee Ice Cream, a satisfying dessert with a hint of vanilla.
I really love my ice cream maker. I have not bought ice cream at the grocery store since I bought it. I have gotten a lot of email and comments about my ice cream maker so I figured that I would answer them here as well. I have this Cuisinart one and I really like it a lot. It is on the lower end of the spectrum as far as price. I think that I got mine for $65 using a Bed, Bath, and Beyond coupon. There are way more expensive machines out there, but I wanted to see how much I really would make ice cream before I invested in a good one. And honestly, I really don’t think that I need to. This machine is perfect for me.
This ice cream maker can make 2 quarts of ice cream and can finish a batch in about 25 minutes. The only thing that I would consider doing is to buy another bowl. After you make a batch of ice cream, you need to let the bowl refreeze for 24 hours before you can use it again. I would like to make a few flavors at a time so I will buy another bowl at some point.
This ice cream recipe changes the way that I think about ice cream recipes. I really cannot be bothered to make a custard and temper eggs and do the whole bit. This recipe does include an egg, but it is not a big deal at all. The other ingredient that I thought was strange was cornstarch. You sort of make a pudding and it reminded me of the day that I made William Chocolate Pudding. Same principle. The ice cream that resulted was so crazy good that I think that I will base all of my new flavors on this one. It was the creamiest and most luscious ice cream. I wish that I had a bowl of this right now.
In the July edition of Southern Living, there is an article on ice cream making and this is where this recipe started from. Thank you Southern Living for the inspiration.
- 3/4 cup sugar
- 2 Tablespoons cornstarch
- 1 1/2 Tablespoons instant coffee
- 1/4 teaspoon salt
- 1 cup milk
- 2 cups heavy cream
- 1 egg yolk
- 1 1/2 teaspoons vanilla bean paste (or extract)
- 6 Heath Bars chopped
** makes 1 Quart **
In a saucepan, whisk together the sugar, cornstarch, salt, and coffee.
Slowly whisk in the milk and cream.
Cook over medium to medium high heat stirring constantly until thickened. It takes about 10-15 minutes. The mixture needs to come to a bubble so the cornstarch can reach full thickening power.
Meanwhile, in another bowl, whisk your egg yolk.
Add the vanilla bean paste.
Add a very small amount of the hot cream mixture to the egg yolk whisking constantly. Gradually add the rest being careful to not scramble the egg yolk.
It looks so good now, just wait until we add the Heath Bars.
Cover the ice cream with plastic wrap, having the wrap touch the surface so a skin does not form. Chill for a few hours, overnight if possible.
Freeze the mixture according to the directions used for your ice cream maker. A few minutes before the end of the freezing time add almost all of the Heath Bars. Leave a few for garnish.
Transfer the mixture to another container and garnish with the remaining Heath Bars. Freeze for at least two hours before you serve it. Or not. You could eat it just like this.
Tuesday 4th of October 2022
Hello! Just wondering if I could use this base minus the coffee crystals for vanilla ice cream and use vanilla beans? This is the best recipe EVER, it’s incredible. It just sucks there aren’t very many recipes like this that don’t have a dozen eggs in them! Would love to see a sea salt or salted Carmel flavor! Thank you so much for this incredible recipe!
Sunday 9th of October 2022
Hi Emma, So glad you like the recipe. I haven't tried but think it should work.
Blue Ribbon Coffee Cake | Baked Bree
Thursday 4th of November 2021
[…] a la mode with a scoop of Coffee Toffee Ice Cream. […]
Monday 21st of September 2020
This is my favorite flavor of ice cream! Your recipe is awesome!! Will be making this easy peasy delicious no churn ice cream quite often!!
Wednesday 23rd of September 2020
Saturday 16th of July 2016
i just got the kitchenaid ice cream bowl attachment as a gift, and my very first batch of ice cream made was this one. I used espresso powder I had on hand, and the coffee/espresso flavor was amazing. What I'm so happy about in this recipe is the base using cornstarch and 1 egg. I hated the idea of burning through cartons and cartons of eggs for every batch of ice cream. I made my second batch of vanilla ice cream using this cornstarch base as well. At some point I will make a custard based ice cream, but really happy with this one. Thanks!
Sunday 21st of August 2016
I like this one a lot too. It is simple and makes a creamy ice cream without the eggy taste.
Monday 10th of August 2015
Oh my gosh Bree... This ice cream recipe is freakin amazing!! Can't believe I just said that, but everyone that was lucky enough to get a bite when I made this said the same exact thing. Such a great recipe. I'm going to use this base and experiment with other flavors. Thank you so much!
Sunday 16th of August 2015
It is great, and a great base recipe, have fun experimenting!