Coffee Toffee Ice Cream Recipe
Coffee Toffee Ice Cream is a lovely exotic dessert that is simply mouth watering! I served this for an informal get together for dinner and it was a complete success. Try making Coffee Toffee Ice Cream at home and you will understand why!
Ingredients
4 1/2 cups full cream milk
6 tbsp skimmed milk powder
1/2 cup sugar
2 tsp instant coffee
1 tsp gelatine
2 tbsp water
250 gms cream chilled
Few drops yellow colour
1/2 tsp vanilla essence
CARAMEL SYRUP
75 gms sugar
1 tbsp water
Directions
Heat milk in a pan.
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.
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.
