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Mocha Toffee Ice Cream
Makes ten 1/2-cup servings.

1 - cup whole milk, well chilled

3/4 - cup granulated sugar

2 - Tablespoons instant espresso

2 - Tablespoons unsweetened cocoa powder

2 - cups heavy cream, well chilled

2 tsp. pure vanilla extract

1/2 - cup English toffee bits

  • In a medium bowl, add the milk, granulated sugar, espresso powder, and cocoa. 
  • Whisk until dissolved, about 1 to 2 minutes. 
  • Stir in the heavy cream and vanilla. 
  • Cover and refrigerate until ready to make ice cream.

Freeze according to manufacturer's directions.

  • Add the toffee bits during the last five minutes of mixing. 
  • The ice cream will have a soft creamy texture. 
  • If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to “ripen.” 
Ice Cream Making Tips
 
 
 
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