Ingredients Jump to Instructions ↓

  1. 1 egg, lightly beaten

  2. 125g caster sugar

  3. dash salt

  4. 240ml milk

  5. 100g plain chocolate, melted and cooled

  6. 160ml whipping cream

  7. 2 tablespoons strong filter coffee

  8. 3/4 teaspoon vanilla extract

  9. 80g Dime bars, crushed

  10. 40g 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 70 degrees C 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 Dime bars and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to become firm in the freezer for 2 to 4 hours before serving.


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