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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 22 |
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My daughter loves this decadent ice cream and begs me to make it often. Instant coffee adds a wonderfully rich flavor that complements the chocolate-covered pecans and buttery toffee chips. Ingredients:
4 cups heavy whipping cream |
4 cups half-and-half cream |
1 can (14 ounces) sweetened condensed milk |
2 cans (5 ounces each) evaporated milk |
3 tablespoons instant coffee granules |
1 teaspoon vanilla extract |
2 cups pecan halves |
1 cup almond brickle chips or english toffee bits |
8 ounces dark chocolate candy coating, chopped |
Directions:
1. In a large bowl, combine the first six ingredients. Refrigerate until chilled.
2. In a small bowl, combine pecans and brickle chips. In a microwave, melt candy coating; stir until smooth. Pour over pecan mixture. Transfer to a 15-in. x 10-in. x 1-in. pan. Refrigerate until chocolate is firm; chop and set aside.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container and stir in reserved pecan mixture; freeze for 2-4 hours before serving. Yield: 2-3/4 quarts.
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