Coffee Toffee Chocolate Chip Ice Cream

Preparation:  15 min. Cooking: 5 min. Total: 20 min.
Recipe photo
  • 1 Cup milk
  • 4 Tbsp ground coffee
  • 1 Cup sugar
  • 3 large eggs , beaten
  • 7/8 pinch salt
  • 2 tsp vanilla extract
  • 1 1/2 Pint half and half
  • 1/2 Cup toffee pieces
  • 1/2 Cup miniature chocolate chips
Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 whole cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half, toffee, and chocolate chips. Freeze in an ice cream maker 20-30 minutes until frozen.
Calories
330 Cal
Fat
17 g
Carbs
37 g
Protein
7 g
Fiber
0.4 g
Sugar
33 g
Cholesterol
120 mg
Sodium
160 mg


Nutrients

Fiber     0.4 g
Fat     17 g
Sugar     33 g
Carbs     37 g
Protein     7 g
Calories     330 Cal

Fats

Fat, Poly     1.1 g
Fat, Mono     6 g
Fat, Sat     10 g
Fat, Trans     0.1 g
Fat, Percent     47 %

Vitamins

Vitamin, K     2.8 mcg     2.3 %
Vitamin, A     490 IU     16 %
Vitamin, B12     0.7 mcg     29 %
Niacin     0.2 mg     1 %
Riboflavin     0.3 mg     25 %
Vitamin, C     0.9 mg     1 %
Vitamin, D     20 IU     3.3 %
Vitamin, B6     0.1 mg     4.8 %
Vitamin, E     0.6 mg     4.1 %
Panto, Acid     0.7 mg     13 %
Choline     70 mg     13 %
Thiamin     0.1 mg     5.7 %

Minerals

Calcium     170 mcg     17 %
Phosphorus     170 mg     25 %
Magnesium     22 mg     5.1 %
Copper     0.1 mcg     7.6 %
Fluoride     4.6 mcg     110 %
Zinc     1.1 mg     9.6 %
Cholesterol     120 mg     0.4 %
Sodium     160 mg     11 %
Selenium     8.5 mcg     16 %
Manganese     0.1 mg     0.8 %
Potassium     230 mg     5 %
Iron     0.6 mg     7.5 %