Coffee Vanilla Ice Cream with Toffee
4 servings
50 minutes
Coffee-vanilla ice cream with toffee is a refined dessert that combines the rich aroma of coffee, the tenderness of vanilla, and the caramel sweetness of toffee. This recipe is inspired by classic European traditions where contrasting flavors create a unique harmony. Its velvety texture and pleasant melting sensation make it the perfect ending to a meal. Preparing it is true art: a careful process of brewing the base, infusing it with creamy notes, and adding toffee pieces that pleasantly crunch with each bite. This ice cream pairs wonderfully with a cup of freshly brewed espresso or is served with nut crumble, enhancing its deep flavor. Each bite of this dessert is a moment of enjoyment and refined pleasure.
1
In a saucepan, combine milk, 360 ml of cream, two types of sugar, coffee and espresso, vanilla and salt. Heat while constantly whisking until steam begins to form. Pour 120 ml of this mixture into the egg yolks and whisk immediately. Then pour the egg mixture into the saucepan with the milk mixture. Heat to a temperature of 75 degrees until the prepared mixture coats the back of a spoon. Immediately remove from heat and strain through a fine sieve. Add the remaining cold cream and let cool for several hours (can be left overnight).
- Milk: 360 ml
- Cream: 600 ml
- Sugar: 75 g
- Brown sugar: 65 g
- Instant coffee: 2 teaspoons
- Espresso: 0.5 teaspoon
- Vanillin: 1 g
- Salt: pinch
- Egg yolk: 4 pieces
- Cream: 600 ml
2
Crush the toffee with a spoon. Transfer to a container and freeze.
- Soft toffee (fudge): 120 g
3
Transfer the chilled ice cream base to a special container for preparation (according to the manufacturer's instructions). Add pieces of toffee to the finished ice cream.
- Soft toffee (fudge): 120 g
