English Toffee Ice Cream Recipe
Ingredients
4 1.4-ounce bars chocolate-covered English toffee
2 cups whipping cream
1 14-ounce can sweetened condensed milk
1/2 cup strong coffee, cooled
1 1/2 teaspoons vanilla
Directions
1 Crush the toffee bars by placing them between 2 pieces of waxed paper and crushing with rolling pin; set aside. Combine the whipping cream, sweetened condensed milk, coffee, and vanilla. Refrigerate until completely chilled.
2 Beat chilled mixture with a rotary beater or an electric mixer on low speed until it's of custardlike consistency. Fold in toffee. Spoon into a 2-quart square baking dish or a 9x5x3-inch loaf pan. Cover; freeze several hours or until firm.
2 Beat chilled mixture with a rotary beater or an electric mixer on low speed until it's of custardlike consistency. Fold in toffee. Spoon into a 2-quart square baking dish or a 9x5x3-inch loaf pan. Cover; freeze several hours or until firm.
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