thepioneerwoman
Coffee–Dulce de Leche Ice Cream
This ice cream will make your next coffee break feel like a summer vacation! Creamy coffee and sweet dulce de leche are the perfect afternoon pick-me-up.
👥 12 Servings⏱️ Prep & Cook: 13h 30m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●wooden spoon
- ●strainer
- ●pan
- ●baking dish
- ●knife
📝 Preparation Steps
1
Heat the half-and-half and sugar in a large saucepan over low heat, stirring occasionally, until just simmering. Remove from the heat.
2
Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to ⏱️ 5 minutes. Temper the egg yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Add the coffee granules. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about ⏱️ 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.
large egg yolks5
3
Pour the mixture through a fine-mesh strainer into a medium bowl. Add the heavy cream and vanilla and stir to combine. Refrigerate until chilled, at least ⏱️ 4 hours or overnight.
4
Churn the mixture in an ice cream maker according to the manufacturer’s directions. Transfer to a large bowl and stir in the toffee bits. Transfer one-third of the ice cream to a freezer-safe baking dish or loaf pan and drizzle with one-third of the dulce de leche (thin the dulce de leche with a few splashes of heavy cream if it’s too thick to drizzle). Repeat the layers, ending with dulce de leche. Swirl gently with a butter knife. Cover and freeze until firm enough to scoop, at least ⏱️ 8 hours.
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