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Cool Coffee Chocolate Toffee Ice Cream

The smooth feel of rich cream across the tongue. The warm flavor of coffe...more


1 1/2 quarts

1 1/2 cups whole milk

1 1/2 cups heavy cream

3/4 cup sugar

1 1/2 cups whole coffee beans (regular or decaf, choose your poison)

5 egg yolks

1 tsp kosher salt

1/4 tsp vanilla

1/2 tsp powdered espresso

4 oz. Heath Bar toffee bits, chilled and chopped

4 oz. dark chocolate, chilled and chopped


Heat the milk, 1/2 cup of the cream, salt, sugar and whole beans in medium saucepan over medium
heat, stirring frequently, until hot, but not boiling. Cover and set aside to steep on a counter for one

Pour the remaining 1 cup of cream into a metal bowl set into a larger bowl filled with ice. Place a strainer
over the cream and set aside.

Warm the coffee beans and milk mixture again over medium heat until just before simmering.
In a separate bowl whisk the yolks until thick and creamy. Pour the hot bean and milk mixture into the
eggs very slowly, whisking constantly. Doing this slowly tempers the eggs and prevents them from
becoming scrambled.

Scrape mixture back into the saucepan and cook over medium heat, stirring constantly, scraping the
bottom of the pan. Cook until the custard is thickened enough to coat the back of a wooden spoon; run
your finger down the middle and if it doesn’t run, the custard is done. Approximately 10 minutes.

Pour through the sieve set aside earlier, pressing on the beans to extract as much flavor as possible. Stir
into the cream, add the vanilla and the espresso.

Stir over the ice to cool the mixture quickly.

Cover and place in the fridge for at least 6-24 hours (overnight preferred).

Churn in your ice cream maker according to manufacturers instructions. (Kitchen Aid ice cream
attachment works flawlessly.)

Quickly fold in toffee and chocolate after the ice cream is churned, then place in container(s) and store in
freezer. Set ice cream for 24 hours for best consistency.

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2.Homemade Vanilla Icecream


1 bread pan

1 cup milk

3/4 cup sugar

2 cup heavy whipping cream

1 tsp vanilla

1/2 cup whipped cream


5 to 6 hours

Freeze your metal or glass mixing bowl for 1 hr

Mix sugar and milk in frozen bowl til sugar is fully dissolved on medium with mixer

Add heavy cream and mix til soft peaks form

Mix in vanilla til soft firm peaks form

Fold in whipped cream

Freeze 1 hr
Mix and refreeze

Repeat steps 6 and 7 for 4 hours

Transfer to a bread pan, glass and wrap in saran wrap

Freeze til its hardened like icecream

3.Blueberry sorbet with yoghurt jellies

( SERVES 4 )


1 cup Caster sugar

1 Lime, juiced

3 cups Blueberries, fresh or frozen

1½ cupsWater


1 Tbsp Icing sugar, if using unsweetened yoghurt (use a gluten-free one if needed)

2 cups Yoghurt, plain or flavoured

1 Tbsp Gelatine, dissolved in 1/4 cup of warm water

1 Lime, juiced

To make the sorbet, bring the sugar and water to a boil while stirring, then let simmer for 5 minutes,

Process the berries in the bowl of a processor until smooth, then combine with the cooled syrup and
lime juice.

Freeze for 2 hours, then puree briefly in a food processor and return to the freezer until set.

To make the jelly, whisk the yoghurt, icing sugar, lime juice and gelatine together then pour into six small
moulds or ramekins.

Refrigerate overnight or for at least 5 hours.

To release, dip each mould briefly into hot water, run a knife around the edge and invert on to a serving

Serve with the sorbet.

4.Raspberry iceblocks

( MAKES 6-8 )


300 g Fresh raspberries

2 Tbsp Icing sugar

1 tsp Lime zest

1 sprinkle Raspberry powder, to garnish


Place the raspberries into a blender with the icing sugar and lime zest, pureeing until smooth.

Pour into your selected iceblock moulds and freeze for at least 4 hours or overnight.

Remove from the containers and dust with a little raspberry powder to serve.

5.Hokey pokey ice cream


4 Tbsp Sugar

2 Tbsp Golden syrup

1 tsp Baking soda

2 cups Cream

1 tsp Vanilla essence/extract

1 can Condensed milk


Place sugar and golden syrup in a saucepan and stir constantly over a low heat until the mixture comes
to the boil.

Boil for 5 minutes over a very gentle heat, stirring occasionally and making sure it doesn't burn.

Remove pan from the heat and add the baking soda, quickly stirring until the mixture froths.
Immediately pour the hokey pokey onto a tray lined with baking paper and allow to cool. once solid,
break the hokey pokey into rough chunks approximately 2 to 3cm long.

Whip cream with vanilla until peaks form when the beater is lifted from the bowl. Gently mix in 395g can
of sweetened condensed milk and hokey pokey pieces.

Pour into a 2-litre plastic ice cream container, cover tightly and freeze overnight or until ice cream is firm.

6.Apricot and orange freeze

On hot days there is nothing quite like a lovely icy treat to eat and this frozen dessert is perfect for
summer entertaining.


200 g Dried apricots, roughly chopped

1 Ltr Greek yoghurt

½ cup Honey

2 tsp Orange zest

2 Tbsp Orange juice


Place apricots in a bowl and cover with boiling water. Set aside for 10 minutes.

Beat together yoghurt, honey, 2tsp grated orange (rind) and the orange juice.

Drain apricot pieces and press to extract excess liquid. Stir apricots through the yoghurt mix.

Cover tightly and freeze for 4 hours or until firm enough to serve.
7.Banana and honey ice cream


3 Bananas, large, ripe, peeled and sliced

¼ cup Thick greek yoghurt

1 tsp Vanilla essence

2 Tbsp Runny honey


Place bananas in a dish lined with baking paper and freeze overnight or at least 8 hours until frozen hard.

Thaw bananas for 5 minutes (this will make it easier to blitz) and place in food processor with yoghurt,
vanilla and honey. Process until smooth and the consistency of ice cream.

Serve immediately or return to freezer until ready to serve.

8.Coffee cream sticks

Coffee cream sticks


¾ cup Milk

1 Tbsp Brown sugar

¾ cup Coconut cream

1 tsp Ground cinnamon

¾ cup Espresso coffee


Pour the hot espresso into a jug, then add sugar and cinnamon. Stir to dissolve.

Stir in the cream and milk. If the ice block moulds do not have a frame, support in a rack that will easily
transfer to the freezer.

Carefully pour the mix into the moulds, leaving a space near the top to attach the lids without the mix
spilling, then freeze overnight.

Wooden ice block sticks can be used if necessary, just push into the moulds once the mix is firm, but not
completely frozen.
Briefly dip into hot water to release from the moulds.

9.Dulce de leche ice cream with salted almonds

Dulce de leche ice cream with salted almonds

Dulce de leche

4 cups Whole milk

1½ cupsCaster sugar

1 Vanilla bean

½ tsp Baking soda

Ice cream

6 Egg yolks

½ cup Caster sugar

2 cups Whole milk

2 tsp Vanilla extract

1 cup Cream

½ cup Roasted almonds, and salted.


To make the dulce de leche; pour the milk and sugar into a large saucepan. Over a medium heat, stir
occasionally until the sugar has dissolved.

Split the vanilla bean and scrape the seeds into the saucepan. Add the bean as well.

Add the soda and reduce the heat to a bare simmer. Cook for approximately 2 ½ hours or until a dark
caramel colour. Remove the vanilla bean. Serve hot over the ice cream or cool and refrigerate for up to 1

To make the ice cream; whisk the eggs and sugar together until pale. Combine the milk and vanilla in a
saucepan and bring to boiling point. Pour on the eggs while whisking.

Return the mixture to a clean saucepan and stir, making sure it doesn't boil, until the mixture coats the
back of a wooden spoon. Strain and let cool.

Stir in the cream, then either churn in an ice cream machine or pour into a shallow dish and freeze until
just firm. Blend in a food processor then return to the freezer. Repeat this process twice.
Serve the ice cream with the dulce de leche and roughly chopped salted almonds.

10.Mango, avocado and vanilla icecream


2 Avocados, firm just-ripe, diced

2 large Mangoes, ripe sweet, diced

1 tsp Vanilla paste, or extract

3 Tbsp Liquid honey, or icing sugar

3 Tbsp Coconut cream

1 Lime, freshly juiced

1 bottle Passionfruit syrup, store bought (if gluten intolerant check the label to see what thickeners have
been used)


Freeze avocado and mango pieces on a tray or in a dish lined with baking paper for 8 hours or overnight,
until frozen hard.

Remove from freezer and thaw for 5-10 minutes before adding to a food processor with vanilla, honey,
coconut cream and lime juice.

Blitz until smooth. Serve immediately or scoop into a container and return to freezer until wanted.

Drizzle with the passionfruit syrup when serving.