Toffee-coffee Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Ice cream | 2 | Quarts | |
INGREDIENTS
| 3 | Eggs well beaten | |
| 2/3 | c | Sugar |
| 3 | c | Milk |
| 2 | T | Instant coffee powder |
| 3 1/4 | oz | Toffee candy chilled |
| 1/2 | t | Vanilla extract |
| 2 | c | Whipping cream |
INSTRUCTIONS
In a medium saucepan, combine beaten eggs, sugar, milk and coffee powder. Cook and stir over low heat until sugar and coffee powder dissolve and mixture thickens slightly. Cool to room temperature. Break chilled candy in wrappers into coarse or find pieces by striking sharply with handle of a knife or hammer. Stir in broken candy, vanilla and whipping cream into cooled mixture. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes 2 quarts. Posted to MM-Recipes Digest V3 #250 Date: Thu, 12 Sep 1996 21:20:14 -0400 From: Walt Gray <waltgray@mnsinc.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 973
Calories From Fat: 517
Total Fat: 58.6g
Cholesterol: 472mg
Sodium: 325.7mg
Potassium: 803.9mg
Carbohydrates: 90.3g
Fiber: 0g
Sugar: 85.6g
Protein: 24.3g