Here’s a quick, no-cook version for those of you who must sample this yummy ice cream immediately. If you prefer to use a cooked custard base, feel free to add the espresso, toffee and chocolate into your favorite base recipe.
Combine sugar, cream, half-and-half, milk, and instant espresso in a bowl and stir until sugar is completely dissolved. Turn on your ice cream machine before pouring the ice cream mix into it. Then pour it in and churn according to the manufacturer’s instructions. Add toffee and chocolate chips about 2 minutes before the end of the churning cycle. Serve right away if you want it soft or transfer to an airtight container and store in the freezer for at least 2 hours. Use within 3 days.
Recipe makes about 1 1/2 quarts.
You must be logged in to post a review.
Oh, good grief, why can’t I give this 10 stars?! This is fantastic and so very very bad for me. Yet, we made it anyway! Husband tasted it first and said,”Oh, this is terrible. You won’t like it. Probably should just leave it all for me.” I was not fooled. Thank you for sharing this!
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Lindsay @ My Therapist Cooks in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 24 Level: Intermediate
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.