Coffee Toffee Ice Cream Recipe
Summary
Ingredients
| Full cream milk | 4 1⁄2 Cup (72 tbs) | |
| Skimmed milk powder | 6 Tablespoon | |
| Instant coffee | 2 Teaspoon | |
| Gelatin | 1 Teaspoon | |
| Cream | 250 Gram, chilled | |
| Yellow color | 2 Drop | |
| Vanilla essence | 1⁄2 Teaspoon | |
| Caramel syrup | 1 Tablespoon | |
| Sugar | 75 Gram | |
| Sugar | 75 Gram | |
| Water | 1 Tablespoon | |
| Water | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2222 Calories from Fat 395
% Daily Value*
Total Fat 42 g64.4%
Saturated Fat 27.8 g139%
Trans Fat 0 g
Cholesterol 121.1 mg40.4%
Sodium 919.8 mg38.3%
Total Carbohydrates 416 g138.5%
Dietary Fiber 0 g
Sugars 304.6 g
Protein 49 g98.2%
Vitamin A 29.6% Vitamin C
Calcium 168.3% Iron 2.1%
*Based on a 2000 Calorie diet
Directions
Dissolve milk powder with 1/2 cup warm milk in a small bowl separately.
Strain the dissolved milk powder into the milk.
Add sugar.
Boil.
After the first boil, keep on low flame for 25 minutes.
Remove from fire.
Prepare caramel syrup by melting 1/2 cup sugar & water in a heavy bottomed pan on low flame; stirring continuously till sugar melts & is golden yellow in colour.
Remove from fire.
Add 1 cup of boiling hot custard gradually, to the caramel syrup, stirring continuously.
Stir on low heat till caramel dissolves.
Remove from fire.
Mix this caramel custard to the rest of the milk.
Add coffee.
Boil, stirring continuously till mixed.
Remove from fire.
Keep aside.
Mix gelatine with 2 tbsp water in a small heavy bottomed pan.
Keep on low flame, stirring continuously, till gelatine dissolves.
Add the gelatine to the hot custard, stirring continuously.
Cool.
Freeze for 3-4 hours turning the fridge to its coldest.
Check if the custard is frozen after 3-4 hours.
Now, beat the cream, till light & fluffy.
It should not turn very thick.
1Cut the frozen custard into small cubes.
Beat well to make it light & fluffy.
Mix the beaten cream with the beaten custard.
Add vanilla essence and yellow colour.
Mix well.
Set in the freezer.
Chef
