1 Combine the milk, 1 1/2 cups of the cream, sugar, brown sugar, instant coffee, espresso powder (if using), vanilla and salt in a medium saucepan. Heat the base until it begins to steam, whisking continuously.
2 When the base begins to steam, pour one- half cup out of the pan and into the egg yolks, whisk immediately. When completely combined, add the yolk mixture back into the rest of the of the base, and heat until the mixture reaches 170?F, or until it coats the back of a spoon.
3 Remove immediately from heat and pour through a fine mesh sieve. Add in the remaining cup of cold cream and let chill for several hours, preferably overnight.
4 Hit heath bars (still in their wrappers) repeatedly with the back of a wooden spoon, until they are thoroughly crushed. (You can also put the toffee into a plastic or paper bag and do the same.) Place heath bar pieces into a container and freeze while you churn the ice cream.
5 Pour the base into an ice cream maker and churn according to your ice cream maker manufacturer's instructions. Remove ice cream and stir in heath bar pieces.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1462g)|
|Recipe Makes: 1|
|Calories from Fat: 2358 (62%)|
|Amt Per Serving||% DV|
|Total Fat 262.1g||349 %|
|Saturated Fat 125.2g||626 %|
|Monounsaturated Fat 97.8g|
|Polyunsanturated Fat 27.2g|
|Cholesterol 7116.3mg||2190 %|
|Sodium 735.8mg||25 %|
|Potassium 1750.3mg||46 %|
|Total Carbohydrate 265.6g||78 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 265.6g|
|Protein 106g||151 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3799
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