Double Chocolate Toffee Ice Cream
I had five leftover egg yolks so I decided to make Double Chocolate Toffee Ice Cream with them because I couldn’t think of any other egg-yolk recipes I like. The recipe calls for four egg yolks, but I put in all five. I’m tired of ice cream, but I figured I could give it away to my neighbors. *UPDATE* I tried this ice cream again the next day, and it was much better! I guess I was just not in the mood for ice cream that day. Needless to say, this ice cream won’t be making it to my neighbors as originally planned. hehe
I have made this chocolate ice cream before, but this time I added toffee bits for some crunch. This Double Chocolate Toffee Ice Cream is very rich.
Don’t forget to check cout a plethora of other ice cream flavors such as vanilla bean, vanilla bean with brown sugar, espresso, milk chocolate, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!
Double Chocolate Toffee Ice Cream
1 1/2 cups whole milk (I didn’t have whole milk, so I used a combo of skim and half-n-half)
1 1/2 cups heavy cream
4 large egg yolks
1/2 cup sugar
2 tablespoons unsweetened cocoa powder (I used Hershey’s)
pinch of salt
6 ounces bittersweet or semi-sweet chocolate, coarsely chopped (I used semi-sweet chocolate chips)
2 teaspoons vanilla extract
1/2 cup toffee bits
1. In a heavy 2 quart saucepan, combine the milk and 1 cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5-7 minutes (I waited until there was a film on top of the milk).
2. Meanwhile, combine the egg yolks, sugar, cocoa, salt and remaining 1/2 cup of cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve (It never reached the smooth stage for me. Just wait until it is well-mixed).
3. Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes (My custard seemed to be the right consistency as soon as I put everything in the pot! I still continued to heat it for 4-5 minutes). Do not let the custard boil. Put the 6 ounces of chopped chocolate (or chocolate chips) in a heat proof bowl and pour the hot custard over it (I suggest putting only half of the mixture over the chips, wait a minute or two, then stir the chocolate. After the chocolate has melted, add the rest of the custard). Stir until the chocolate melts and the custard is smooth. Strain the custard through a fine-mesh sieve into a bowl (if you like little chunks of chocolate in your ice cream, I would skip this step, unless you think there are a few curdled egg bits in your custard). Add vanilla and stir to combine.
4. Place the bowl into a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
5. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Stir in toffee bits. Transfer the Double Chocolate Toffee Ice Cream mixture to freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days before serving.