Chocolate Toffee Crunch Ice Cream

By RedZinger

Ingredients

• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 2 cups whipping cream
• 1 cup milk
• 1 tsp vanilla
• 1/8 tsp salt
• Cubed or crushed ice
• Rock Salt
• 3/4 cup chocolate covered toffee pieces

Details

Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

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).

For No Ice, No-Salt Ice Cream Maker: In a large mixing bowl combine 1/2 cup sugar and 2 tablespoons cocoa powder. Stir in 1 cup whipping cream, 1/2 cup milk, 1/2 teaspoon vanilla, and a dash of salt. Whisk thoroughly until sugar is dissolved. Freeze according to manufacturer's directions. When finished, stir in 1/3 cup chocolate-covered toffee pieces. Makes about 2-1/3 cups ice cream.