Coffee–Dulce de Leche Ice Cream

Name: Coffee–Dulce de Leche Ice Cream
Prep time: 30 min
Total time: 13 h 30 min
Yield: 12 serving(s)
Ingredients: 2 c. half-and-half; 1 1/3 c. sugar; 5 large egg yolks; 1/4 c. instant coffee granules; 2 c. heavy cream, plus more if needed; 1 tsp. vanilla extract; 1/2 c. toffee bits; 1/2 c. dulce de leche

The only thing better than ice cream is ice cream with coffee in it!

By Ree DrummondPublished: Apr 19, 2021

Be the first to review!

Jump to recipe

Con Poulos

Yields:

12 serving(s)

Prep Time:

30 mins

Total Time:

13 hrs 30 mins

This creamy coffee ice cream is the perfect afternoon pick-me-up!

Advertisement - Continue Reading Below

Directions

1. Step 1Heat the half-and-half and sugar in a large saucepan over low heat, stirring occasionally, until just simmering. Remove from the heat.
2. Step 2Beat 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.
3. Step 3Pour 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. Step 4Churn 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.