Toffee Crunch Ice Cream Recipes

Steps:

• Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
• Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
• Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
• Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.

Steps:

• In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° 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., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.

Steps:

• In large bowl, combine sugar and cocoa powder. Add whipping cream, milk, vanilla, and salt; stir until sugar is dissolved.
• Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions. Stir in toffee pieces. If desired, ripen ice cream about 4 hours.
• Chocolate-Dipped Cones.
• For a fun way to dress up ice cream cones with chocolate, place 1/2 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate) in a microwave-safe bowl. Microwave, uncovered, on 70 percent power (medium-high) for 1 minute; stir. Microwave for 1 1/2 to 3 minutes more or until the chocolate is melted and smooth, stirring every 15 seconds. Spoon chocolate over the tops of ice cream cones to cover about 1/3 of each cone. (If the chocolate is too thick, stir in 1 teaspoon of melted shortening.) Place cones, top sides down, on baking sheet lined with waxed paper. Chill the cones about 15 minutes or until set.

Steps:

• For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
• Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
• For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
• Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
• Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
• For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
• Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
• Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

Steps:

• Grease a 13 x 9-inch baking pan or a 10-inch springform pan.
• To make the cake: In a bowl, combine the wafer crumbs and melted butter.
• Press into bottom of prepared baking dish.
• Place in freezer for 20 minutes.
• Remove from freezer and spread 1 quart of ice cream over the crumb crust.
• Sprinkle the crushed Skor bars over the ice cream, and press in slightly with a back of a spoon.
• Carefully spread remaining 1 quart of ice cream over the crushed bars.
• Sprinkle with chopped peanuts.
• Freeze for 3-4 hours.
• To make the Sauce: In a small saucepan, melt butter over low heat.
• Stir in the brown sugar, the half and half cream and whipping cream; cook, stirring constantly over low heat until sugar has dissolved.
• Remove from heat and add/mix in vanilla.
• TO SERVE: Remove cake from freezer and pan (if you are using a springform pan) if not just cut into squares if you are using a 13 x 9-inch pan.
• Pour the slightly cooled or cold toffee sauce over the cake.
• DELICIOUS!

Steps:

• In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160 degrees F 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.
• Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.

Steps:

• Prepare and bake cake according to package directions. Cool completely., In a heavy saucepan, combine egg yolks and 3/4 cup confectioners' sugar. Gradually stir in 1/2 cup cream. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Transfer to a bowl. Cover and refrigerate for at least 30 minutes or until cooled. , In a large bowl, beat remaining cream and confectioners' sugar until stiff peaks form. Stir 3 cups whipped cream into egg yolk mixture. Fold in remaining whipped cream. , Cut cake into cubes. In a 13-in. x 9-in. dish coated with cooking spray, layer half of the cake, cream mixture and crushed candy bars. Repeat layers (dish will be full). Cover and refrigerate for at least 2 hours before serving.

Steps:

• Line the bottom of a 8-inch round cake pan with removeable side with parchment paper.
• Cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down.
• Place the remaining cookies into a baggie and crush with a rolling pin. Sprinkle crumbs over the bottom of the pan.
• Spread half the ice cream in the pan.
• Drizzle with the caramel topping.
• Sprinkle 1/2 cup of the toffee bits over caramel.
• Spread the remaining ice cream over the caramel/toffee topping.
• Cover with plastic wrap and freeze for 6 hours or until the ice cream is firm.
• Uncover the pan-remove side and lift off.
• Carefully slide ice cream cake off of the bottom of the pan.
• Peel away parchment paper and place cake on serving plate.
• Top with remaining caramel sauce and toffee bits.
• Cook time reflect freezing time.

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, eggs, butter, and water.
• Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Allow cake to cool completely.
• When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
• Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
• Freeze 2 or more hours before serving.