Coffee Toffee Ice Cream Food

COFFEE TOFFEE ICE CREAM

Steps:

• In a large bowl, combine cream, sweetened condensed milk, espresso powder, and vanilla. Refrigerate until cool.
• In the meantime, crush the candy into bite sized bits.
• Once cooled, beat the cream mixture using a hand-held mixer or a stand mixer on medium-high until thickened and custard-like, about 5-10 minutes.
• Fold in crushed toffee bits. Spoon or pour mixture into an ice cream container or 2-quart dish. Tap the bottom of the dish on the counter a couple of times to help get any air bubbles out of the mixture. Cover and freeze several hours or overnight.

COFFEE TOFFEE ICE CREAM

Steps:

• In a saucepan, whisk together the sugar, cornstarch, salt, and coffee.
• Slowly whisk in the milk and cream.
• Cook over medium to medium high heat stirring constantly until thickened. It takes about 10-15 minutes. The mixture needs to come to a bubble so the cornstarch can reach full thickening power.
• Meanwhile, in another bowl, whisk your egg yolk.
• Add the vanilla bean paste.
• Add a very small amount of the hot cream mixture to the egg yolk whisking constantly. Gradually add the rest being careful to not scramble the egg yolk.
• Cover the ice cream with plastic wrap, having the wrap touch the surface so a skin does not form. Chill for a few hours, overnight if possible.
• Freeze the mixture according to the directions used for your ice cream maker. A few minutes before the end of the freezing time add almost all of the Heath Bars. Leave a few for garnish.
• Transfer the mixture to another container and garnish with the remaining Heath Bars. Freeze for at least two hours before you serve it.

TOFFEE COFFEE ICE CREAM

Steps:

• In a large bowl, combine the ice cream, marshmallows, almonds and chopped candy bar until blended. Serve immediately.

COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
• Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.

COFFEE TOFFEE CRUNCH BARS

Steps:

• For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
• Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
• For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
• Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
• Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
• For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
• Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
• Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

COFFEE-TOFFEE ICE CREAM TART

Steps:

• Make crust and filling:
• Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.
• Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.
• Make topping:
• Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.
• Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
• Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.

TOFFEE CRUNCH ICE CREAM

Steps:

• 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.

COFFEE ICE CREAM

Steps:

• In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
• Add the milk, vanilla and coffee.
• Whisk until blended.
• Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Prepare the ice cream in an ice-cream maker according to manufacturer's directions.

COFFEE-TOFFEE ICE CREAM CAKE

Steps:

• Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
• Spread the chocolate ice cream evenly over the crumbs.
• Sprinkle 4 crushed Heath bars over the chocolate ice cream.
• Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
• Cover with the remaining 1 cup macaroons.
• Layer the vanilla ice cream over the macaroons.
• Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
• Cover, and freeze at least 8 hours, or overnight.
• When ready to serve, run a blade of a kitchen knife around the edges of the pan.
• Remove the sides, and place the ice cream cake on a platter.
• For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
• Slice and serve-- Yummy!