Ingredients Jump to Instructions ↓

  1. 1 egg, lightly beaten

  2. 2/3 cup sugar

  3. Dash salt

  4. 1 cup milk

  5. 3 ounces German sweet chocolate, melted and cooled

  6. 2/3 cup heavy whipping cream

  7. 2 tablespoons strong brewed coffee

  8. 3/4 teaspoon vanilla extract

  9. 2 (1.4 ounce) bars Heath candy bars, crushed

  10. 1/3 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours.

  2. Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.


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