Coffee Toffee Ice Cream

This Coffee Toffee Ice Cream satisfies with contrasting textures. Crunchy and buttery toffee bits are suspended in a rich, creamy custard. The flavor is deep and mellow, with roasted notes from the coffee balanced by the nostalgic sweetness of caramelized sugar. It’s the kind of ice cream that feels both comforting and elevated—perfect for pairing with warm baked goods or serving on its own after a good meal.

If you have time, make a batch of our homemade toffee (insert homemade toffee hyperlink) to fold into this ice cream. The homemade version offers a richer butter flavor and a more delicate crunch than store-bought bits—and it turns this already-special dessert into something unforgettable. But if you’re short on time, a scoop made with store-bought toffee bits will still deliver that irresistible mix of creamy and crisp.

The backbone of this recipe is our Coffee Extract, which gives the custard base its depth without overpowering the toffee. It’s a sophisticated twist on a coffeehouse favorite, and a great example of how high-quality ingredients—like slow-infused extract and handmade mix-ins—can transform something familiar into something exceptional.

Yield: about 1 quart

Instructions:

1. In a medium saucepan, combine heavy cream, milk, and sugar. Warm over medium heat until steaming but not boiling.
2. In a separate bowl, whisk egg yolks until smooth. Slowly ladle in about 1 cup of the warm cream mixture, whisking constantly to temper the yolks.
3. Pour the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the coffee extract.
5. Strain the custard through a fine-mesh sieve into a clean bowl. Allow to cool slightly.
6. Churn in an ice cream maker according to the manufacturer's instructions. In the last minute of churning, add the toffee bits.
7. Transfer to a lidded container and freeze until firm, at least 4 hours.