Coffee Toffee Ice Cream

By disler

Ice cream made using the Cuisinart Automatic Frozen Yogurt, Sorbet & Ice-Cream Maker (ICE-20 Series)

Ingredients

• 1 cup whole milk (well chilled)
• 3/4 cup granulated sugar
• 2-3 Tbs instant espresso or coffee
• 2 cups heavy cream (well chilled)
• 1 tsp pure vanilla extract
• Heathbar Crunch minatures - crushed

Preparation

Step 1

In medium bowl, whisk or use a hand mixer to combine the milk and sugar until it’s dissolved. Stir in heavy cream, vanilla, and coffee

Turn machine on and pour mixture into freezer bowl. Let mix until thickened – about 20-25 minutes.

Add any heathbar crunch when 5 minutes are left.