Coffee Heath Bar Ice Cream

Ingredients

• 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 extract
• Pinch of salt
• 4 egg yolks
• 4 ounces of Heath bars or other English toffee

Directions

1. In a medium saucepan, whisk together the milk, 1 1/2 cups of the cream, both sugars, instant coffee, espresso powder if you’re using it, vanilla, and salt. Warm the mixture, whisking the whole time, until you see steam rising. Whisk the egg yolks in a medium bowl. Once the dairy mixture is steaming, ladle 1/2 cup from the pan into the yolks and whisk right away. This eases the eggs into the heat so they stay smooth instead of scrambling when they go back into the pan.
2. Once the yolks and hot liquid are fully blended, pour that mixture into the saucepan with the rest of the base. Cook until it reaches 170 degrees F, or until it leaves a coating on the back of a spoon. Take it off the heat right away and strain it through a fine mesh sieve. Stir in the remaining cup of cold cream, then chill the base for several hours, preferably overnight. While the ice cream churns, leave the Heath bars in their wrappers and smack them with the back of a wooden spoon until well crushed. You can also seal the toffee in a plastic or paper bag and crush it there. Transfer the pieces to a container and freeze them while you churn.
3. Add the chilled base to your ice cream maker and churn it according to the manufacturer’s directions. Scoop out the ice cream, then fold in the frozen Heath bar pieces.