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 extract
- 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 Whisk the egg yolks in a medium bowl. When the base begins to steam, pour 1/2 cup out of the pan and into the egg yolks, whisk immediately. This step tempers the eggs so that they don't curdle when adding them to the hot milk cream mixture in the next step.
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.