This sweet creamy crunchy deliciousness is a celebration of chocolate and toffee and includes a secret ingredient (Shhhh!). It’s made primarily with whole milk instead of cream and doesn’t include egg yolks so it’s healthy…sort of…pay no attention to the bittersweet chocolate and toffee behind the curtain.
Here’s are the ingredients.
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon freeze dried (aka instant) coffee crystals
- Pinch of salt
- 2 cups whole milk, divided
- 5 ounces bittersweet chocolate
- 1/2 cup heavy cream
- 1/2 cup chopped toffee (like Trader Joe’s Toffee or Heath Bar)
Pour the sugar, cornstarch, salt and coffee into a medium size saucepan. The coffee crystals are the secret ingredient. A little bit of coffee flavor enhances chocolate, but you probably won’t be able to taste it in the final product. Add 1/4 cup of milk and whisk the ingredients together until the cornstarch is dissolved.
Whisk in the remaining 1 3/4 cups of whole milk. Then continue whisking over medium high heat until it comes to a boil, 5-6 minutes. Turn the heat down to low and continue to cook while whisking for an additional minute.
Turn off the heat and add the chocolate.
Let the milk and chocolate sit for a minute before whisking it all together until smooth.
Transfer to a different bowl or your trusty pyrex measuring cup and add 1/2 cup cream.
Mix until smooth. Cool all this down by placing the container with the chocolatey cream into a bowl of ice and water for 20 minutes, stirring occasionally. My daughter Ellie likes to help.
When the mixture is cool, cover with plastic wrap directly on the surface of the chocolate mixture to prevent a “skin” from forming on the top. Refrigerate for 2-3 hours or overnight.
After refrigeration, it’s basically pudding. In fact, you could scoop it into a bowl and sprinkle chopped toffee on top and call it a day. However, freezing takes this dessert to the next level.
Chop your toffee candy. I leave some big chunks to find like prizes later. Freeze the toffee while you churn the ice cream.
Turn your on ice cream maker and freeze the chocolate mixture according to your machine’s instructions. After about 25 minutes in my ice cream maker, it looked like this.
Add the frozen chopped toffee.
Let it churn for another 30 seconds or so until the toffee is well distributed in the gelato and you are good to go.
Transfer to a chilled container, cover tightly and place in the freezer for at least 3 hours. If there are children about, they may be willing to help by licking all of your kitchen tools clean. Otherwise, you may have to do it yourself.
Delicious on it’s own. Crazy good with Caramel Sauce.