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Coffee Toffee

 

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Coffee Toffee
 

 

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Recipe

Coffee Toffee

Coffee ice cream with caramel sauce and almond toffee As anyone who drinks caramel coffee beverages knows, caramel and coffee were meant to go together. With the pairing of this rich coffee ice cream with creamy caramel sauce and crunchy almond toffee, you won’t miss your hot mug.

Times

  • Ready Time : 0 min

Servings

approximately 1 quart ice cream; 3 cups sauce

Ingredients

    Coffee ice cream:

    • 1 cup milk
    • 2 cups heavy cream
    • 1 cup sugar
    • 5 yolks
    • 2 tablespoons good quality instant coffee or instant espresso powder (such as elite brand)
    • pinch salt

    Caramel sauce:

    • 2 cups sugar
    • 1 cup corn syrup
    • 2 tablespoons water
    • 2 cups heavy cream
    • 1/2 teaspoon coarse sea salt, such as fleur de sel
    • 1/4 cup butter, cut into eight pieces
    • 1 tablespoon vanilla extract

    Almond toffee: When making toffee it is extremely important to have everything ready before starting the sugar cooking.

    • 1 cup sliced almonds, toasted and warm
    • 6 ounce chocolate, finely chopped
    • 3/4 cup butter, cut into small pieces
    • 3/4 cup sugar
    • 2 tablespoons corn syrup
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking soda

    Directions

    1. To prepare the ice cream, place a fine mesh strainer over a large bowl. Whisk together the egg yolks and instant coffee in a medium bowl and set aside. Place the milk, cream, sugar, and salt in a medium saucepan and heat until warm. Slowly whisk the warm milk into the egg yolk mixture. Scrape the egg and milk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly. It should be thick enough that it coats the back of a spoon.

    2. Remove the mixture from the heat and pour through the strainer into the bowl. Cool the custard over a ice water bath. Chill thoroughly in the refrigerator, preferably overnight.

    3. Pour the mixture into the bowl of the ice cream maker and process according to the manufacturer’s instructions. Transfer to an airtight container and freeze until solid. For the best consistency, remove the ice cream from the freezer and allow it to stand at room temperature for 5-10 minutes before serving.

    4. To make the caramel sauce, place the cream and sea salt in a small saucepan. Heat until it just starts to bubble around the edges. Remove from the heat and cover to keep warm. Combine the sugar, corn syrup, and water in a medium saucepan set over medium heat. Stir occasionally until the mixture comes to a boil. Once boiling, place a candy thermometer in the pan. Do not stir. Using a wet pastry brush, wash down the sides of the pan to make sure there are no sugar crystals. Cook until the sugar reaches 310˚F. It will just be starting to color slightly.

    5. Remove the pan from the heat and stir in the butter. Carefully stir in the cream (it will bubble and steam so pour it in gradually). Return the pan to the heat and cook until it reaches 228˚F on the candy thermometer. Remove from the heat and stir in the vanilla. Let cool until just warm before serving. (The sauce can be stored for up to 2 weeks in an airtight container in the refrigerator. Reheat over low heat before serving.)

    Note: This is a very thick caramel sauce. If a thinner sauce is desired, cook the sauce to 225˚F instead of 228˚F.

    6. To prepare the almond toffee, line a baking sheet with parchment paper and set aside. Combine the butter, sugar, corn syrup, and salt in a medium saucepan. Stir to combine. Continue to stir occasionally until the butter is melted. Once the mixture comes to a boil, insert a candy thermometer. Do not stir. Cook until the mixture reaches 295˚F. Immediately remove from the heat and stir in the baking soda. It will foam up dramatically. Pour the candy onto the prepared baking sheet.

    7. Let stand one minute then sprinkle with the chocolate. Let stand for two more minutes to melt the chocolate, then spread the chocolate over the baking sheet using a spatula. Sprinkle the almonds to completely cover the melted chocolate. Let the candy cool. Once cool, it can be frozen for a few minutes to set the chocolate.

    8. Remove the candy from the pan and break or chop it into small pieces. (The candy can be made up to a week in advance. Keep it in an airtight container at room temperature.)

    Note: Like most candy this recipe will not work well in extremely humid weather. Wait for a less humid day or make it in a kitchen with air conditioning to reduce the humidity.

    To serve, top a scoop of ice cream with sauce and toffee.

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    About Shoshana Ohriner

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    Shoshana is the creator and author of the popular blog Couldn't Be Parve, specializing in naturally delicious dairy-free desserts. Her recipes have been published in a variety of publications and websites, including the Jewish Week and Kosher.com. She lives in California with her husband and three little boys.

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