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Ingredients
| granulated sugar: 1 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| heavy whipping cream (fluid): 2 cups |
| whole milk: 1 cup |
| vanilla extract: 1 tsp |
| salt: 1/8 tsp |
| Cocoavia chocolate covered almonds: 0.75 oz |
Chocolate Toffee Crunch Ice Cream
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. In canister container for an 4-quart ice cream freezer, combine sugar and cocoa powder. Stir in cream, milk, vanilla, and salt. Whisk thoroughly until sugar is dissolved.
2. Place lid over ice cream freezer container. Place container in bucket. Attach motor piece to lid and sides of bucket according to manufacturer's directions. Pack 6 cups of ice around the container. Sprinkle ice with 1 cup rock salt. Repeat packing with 6 cups ice and sprinkling with 1 cup rock salt until bucket is filled to the top of the container. Plug in electric ice cream maker. When motor comes to a stop, unplug immediately. Stir in toffee pieces.
3. Serve immediately or place in freezer to harden ice cream; use within 1 week. Makes about 1 quart ice cream (about 4 cups).