Toffee Coffee Ice Cream Food

COFFEE ICE CREAM TORTE

Steps:

• Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

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 CAN ICE CREAM

Steps:

• For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
• Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
• Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
• Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
• For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
• For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
• For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
• For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
• For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.

COFFEE-TOFFEE ICE CREAM TART

Steps:

• Preheat oven to 325 degrees.
• Butter 9-inch tart pan with removable bottom.
• Mix cookie crumbs and cinnamon in medium bowl.
• Add melted butter and stir until crumbs are very moistened.
• Press crumb mixture 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 for at least 4 hours or until firm.
• Combine cream and butter in a medium saucepan.
• Bring to simmer.
• Remove from heat and 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 for about four hours.
• Use small knife carefully loosen crust from pan sides.
• Gently push up tart bottom to release tart and serve.

CHUNKY FUDGE & COFFEE RIPPLE ICE CREAM

Steps:

• Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tip, below).
• In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil. Stir through the coffee granules then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
• At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
• Layer the cold container with ice cream and spoonfuls of coffee sauce and fudge pieces. Freeze overnight and serve.

COFFEE ICE CREAM TERRINE

Steps:

• Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool.
• Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice cream and another quarter of chocolate sauce. Repeat with the remaining chocolate sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling film and freeze for at least 2 hrs, or ideally overnight.
• Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering water. Lift the terrine out of the tin and turn out onto a plate. Drizzle with the melted chocolate and top with the crushed honeycomb or Maltesers. Cut into thick slices to serve.

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!