Average Rating: 5TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing
YIELD: 1-1/2 quarts.Ingredients
- 1-1/2 cups milk
- 3/4 cup sugar, divided
- 4 egg yolks
- 2-1/2 teaspoons instant coffee granules
- 2 cups 60% cacao bittersweet chocolate baking chips, melted and cooled
- 1-1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips, melted
- 3/4 cup slivered almonds, toasted
- 1/3 cup milk chocolate toffee bits
Instructions
- 1. In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate.
- 2. In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
- 3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
- 4. Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely.
- 5. Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
- 6. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.
Nutrition Facts
3/4 cup: 675 calories, 46g fat (25g saturated fat), 182mg cholesterol, 95mg sodium, 67g carbohydrate (61g sugars, 5g fiber), 9g protein.
