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Coffee And Toffee Ice Cream

chef.jackson's picture
For toffee
  Caster sugar 2 Ounce (50 Gram)
  Ice cream 1 Pint
  Eggs 3 (At Room Temperature)
  Icing sugar 4 Ounce (100 Gram)
  Instant coffee granules 15 Milliliter (1 Level Tablespoon)
  Hot water 15 Milliliter (1 Tablespoon)
  Double cream 8 Fluid Ounce (250 Milliliter)

1. In a 20 cm (8 inch) browning dish, tip out a layer of caster sugar
2. Microwave on HIGH uncovered for 2 minutes or till the sugar melts becoming a rich dark brown in color

3. BE VERY CAREFUL WHILE HANDLING THE HOT TOFEE. With a thick glove, carefully pour the hot toffee present in the browning dish on to a lightly oiled foil sheet
4. Remove from the foil and then break into fragments
5. In a deep medium bowl, tip in the eggs and icing sugar
6. With an electric beater, whisk the eggs and the sugar till you have a thick yellow ribbon of egg.
7. In a bowl or hot water, tip in the hot water.
8. Add the cream to the water
9. Whip the mixture till soft but it should not be too stiff
10. Fold the egg mixture into the cream and mix well
11. Turn this mixture into a shallow freezer proof dish and then chill completely
12. Cover, seal and fast freeze for 1 1/2 hours

13. Push the toffee fragments into the mix and then cover, and refreeze for 2 more hours

14. Serve directly from the fridge accompanied with sugar tuiles

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3140 Calories from Fat 1820

% Daily Value*

Total Fat 202 g311.2%

Saturated Fat 47 g235.1%

Trans Fat 0 g

Cholesterol 900.4 mg300.1%

Sodium 483.4 mg20.1%

Total Carbohydrates 293 g97.7%

Dietary Fiber 0 g

Sugars 266.8 g

Protein 41 g82.4%

Vitamin A 63% Vitamin C 7.3%

Calcium 70.7% Iron 19.1%

*Based on a 2000 Calorie diet

Coffee And Toffee Ice Cream Recipe