As you’re making the custard, it may seem too full of coffee grounds, but once you strain the mixture, it will look nice and creamy as in the photo below.
As for the actual ice cream making part, I love using my Kitchen-Aid Ice cream maker attachment and if you already have a Kitchen-Aid, I totally recommend it.
With this batch, I wanted to try my hand at mix-ins since I haven’t done this yet in the past. I chose the bar below because I wanted bits of toffee and milk chocolate. It was the perfect mix-in!
Coffee Ice Cream with Milk Chocolate Toffee Bits
2 cups whole milk
2 cups cream
1/3 cup sugar
1/3 cup brown sugar
1 Tbs freshly ground coffee
1/2 teaspoon vanilla
Pinch of salt
4 egg yolks, whisked
1 Green and Black’s Toffee Milk Chocolate bar or other similar bar, finely chopped1. Combine the milk, 1 cup of the cream, sugar, brown sugar, coffee, vanilla and salt in a medium saucepan. Heat while whisking continuously until very small bubbles form at the edge. Do not boil.
2. Place the egg yolks in a medium sized heat-proof bowl.
3. Once the liquid mixture has bubbles, slowly pour half of it into the egg bowl, whisking continuously.
4. Add the yolk mixture back to the pan with the remainder of the liquid and heat gently until the mixture coats the back of a wooden spoon without dripping.
5. Take off heat immediately and strain using a fine-mesh strainer. Add the remainder of the cream
6. Chill in an ice-bath or overnight in the fridge.
7. Make the ice cream according to your ice cream maker’s instructions
8. Mix in the chopped chocolate toffee bar. The ice cream will probably need an additional 2-3 hours in the freezer before it looks like store bought ice cream.