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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This is one of my favorite flavors. Notice how many servings there are. This is because there is that sharing issue one must contend with when making this. Ingredients:
4 tsp, instant coffee powder |
2 1/2 c. sugar |
2 tbls. flour |
1/4 tsp. salt |
2 1/2 c. milk |
2 1/2 c. cold black coffee |
6 egg yolks, slightly beaten |
2 tbls. vanilla extract |
2 cups chopped toffee pieces |
Directions:
1. In a large saucepan combine coffee powder, sugar, flour and salt. Gradually stir in milk and black coffee.
2. Cook over medium low heart, stirring constantly, until mixture is slightly thickened.
3. Pou some of the hot mixture over the slightly beaten egg yolks and then return egg mixture to the hot mixture in saucepan (this would be tempering so the eggs won't cook instantly).
4. Stir and cook for 1 minute.
5. Chill thorughly; stir in cream, vanilla, and chopped toffee pieces.
6. Pour into 1 gallon ice cream freezer container, filling 3/4 full. follow ice cream freezer directions and making and freezing the ice cream.
7. Makes 1 gallon of coffee toffee ice cream, which is too much for you to handle all by yourself. So when making this treat call me!
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