Coffee Toffee Rolo Ice Cream

In a large Dutch oven, combine half-and-half and cream; cook over medium heat until mixture almost simmers. Remove from heat.

In a large bowl, whisk together egg yolks and sugar. Gradually pour one-fourth of hot half-and-half mixture over the egg yolk mixture, whisking constantly. Pour egg yolk mixture into hot half-and-half mixture, whisking constantly. Cook over medium heat, for 15 to 20 minutes, or until thickened, and mixture coats the back of a spoon. Cover, and chill for at least 4 hours. Stir in coffee, toffee bars and Rolos.

Pour mixture into the container of an electric ice cream freezer. Freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container, and freeze for at least 4 hours for a firmer texture.

Makes about 6 quarts.

(Recipe adapted from Cooking with Paula Deen.)