Toffee Crunch Ice Cream

Name: Toffee Crunch Ice Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 egg, lightly beaten; 2/3 cup sugar; 1 dash salt; 1 cup milk; 3 ounces German sweet chocolate, melted and cooled; 2/3 cup heavy whipping cream; 2 tablespoons strong brewed coffee; 3/4 teaspoon vanilla extract; 2 (1 1/2 ounce) Heath candy bars, crushed (1.4 ounces each); 1/3 cup chopped pecans

Submitted by looneytunesfan

"From Taste of Home."

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Ready In:: 25mins
Ingredients:: 10
Serves:: 6

ingredients

1 egg, lightly beaten
²⁄₃ cup sugar
1 dash salt
1 cup milk
3 ounces German sweet chocolate, melted and cooled
²⁄₃ cup heavy whipping cream
2 tablespoons strong brewed coffee
³⁄₄ teaspoon vanilla extract
2 (1 1/2 ounce) Heath candy bars, crushed (1.4 ounces each)
¹⁄₃ cup chopped pecans

directions

In a saucepan, combine the egg, sugar and salt.
Gradually add milk.
Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat.
Whisk in chocolate, then add cream, coffee and vanilla.
Refrigerate for at least 2 hours.
Fold in candy and nuts.
Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.
Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.