Monday, November 7, 2011

Coffee Heath Bar Ice Cream

I noted with some sadness the other day that Friendly's, one of the greatest places of my youth is in trouble. The article notes that Friendly's was born during the Great Depression and the recession of nearly 100 years later is threatening to wipe it out. Go get those Jim Dandy's while you still can, folks.

Friendly's plays a role in my family not just for me. It was also where my sister worked for several years. And some time ago, the one where she worked was planning a celebration to commemorate its 40th anniversary of serving Long Islanders ice cream.

Now I like ice cream. I don't think that anyone would debate that with me. I am not sure what does my ice cream choice say about me? But I really want this flavor to be real. I am going to have to break out the Cuisinart Ice Cream Maker at home and whip up some ice cream. So here's a recipe that I certainly would make. Now.

Coffee Heath Bar Ice Cream
from Simply Recipes

The "via" instant coffee packs at Starbucks work great for this recipe.

  • 1 1/2 cups milk
  • 2 1/2 cups cream
  • 1/3 cup white granulated sugar
  • 1/3 cup brown sugar
  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon espresso powder (optional)
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 4 egg yolks
  • 4 ounces of Heath bars or other English toffee
  1. Combine the milk, 1 1/2 cups of the cream, sugar, brown sugar, instant coffee, espresso powder (if using), vanilla and salt in a medium saucepan. Heat the base until it begins to steam, whisking continuously.
  2. When the base begins to steam, pour one- half cup out of the pan and into the egg yolks, whisk immediately. When completely combined, add the yolk mixture back into the rest of the of the base, and heat until the mixture reaches 170°F, or until it coats the back of a spoon.
  3. Remove immediately from heat and pour through a fine mesh sieve. Add in the remaining cup of cold cream and let chill for several hours, preferably overnight.
  4. Hit heath bars (still in their wrappers) repeatedly with the back of a wooden spoon, until they are thoroughly crushed. (You can also put the toffee into a plastic or paper bag and do the same.) Place heath bar pieces into a container and freeze while you churn the ice cream.
  5. Pour the base into an ice cream maker and churn according to your ice cream maker manufacturer's instructions. Remove ice cream and stir in heath bar pieces.
Makes a little more than a quart.

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