National Coffee Ice Cream Day | Coffee Toffee Ice Cream

There are people who are easy to buy gifts for and then there are people who are not so easy to buy gifts for. I would imagine that the typical mother-in-law falls into the latter category. After all, you’re probably on her good side already if you married her child, but you want to stay there of course. So, do you buy the expensive purse, the new shoes, the massage, or the small vacation?

If you’re me, none of the above. My mother-in-law isn’t into the trendy stuff, and really, she’s a woman all her own, as unique as the son I married ^[4]. She’s happy most of all with quality time…and dessert. Do not forget the dessert. It’s her favorite part of all meals.

Her favorite dessert is ice cream and her love of coffee ice cream probably knows no bounds. So National Coffee Ice Cream Day? Sounds like a perfect day for Melanie. Although I don’t drink coffee, I really do like the flavor when it’s in ice cream; it’s one of my favorites too.

ESPECIALLY with toffee pieces. Toffee makes everything better, I don’t care what you say. (By the way, check out these Toffee Dip Cups ^[5].)

I admit, though, the toffee pieces were an afterthought, but I’m glad it was a thought at all! Creamy ice cream + crunchy toffee pieces = time spent enjoying, but also constantly searching for the perfect bite. I wanted a million toffee pieces in every scoop!

And, by the way, can we just discuss the perfection of these ice cream bowls ^[6]? They were part of the wedding gift from my good friends Elliot and Sara. They also came with matching spoons, but the spoons were dirty…because we frequently indulge in ice cream. One of our favorite wedding gifts!

Print Recipe ^[7]

Coffee Toffee Ice Cream

Yield: 1/2 quarts

Ingredients:

• 1 cup milk
• 1 cup cream
• 6 Tbsp sugar
• 1 Tbsp brown sugar
• 2 Tbsp instant coffee grounds
• 1/4 tsp vanilla
• 3 egg yolks
• Toffee pieces

Directions:

1. In a medium pan over medium heat, combine the milk, cream, sugar, brown sugar, coffee grounds and vanilla. Bring to a gentle boil and then remove from heat.
2. In a separate bowl, beat egg yolks. Pour a tablespoon of the milk mixture into the egg mixture to temper the eggs. Add the egg mixture into the pot of the milk mixture. Cook over medium-low heat until thick, about 5 minutes.
3. Pour mixture through a fine mesh sieve. Cover with plastic wrap and allow to chill in fridge for 2 hours.
4. Pour into the bowl of an ice cream maker and spin until desired thickness. Freeze until ready to eat. Top with toffee pieces.

Tomorrow: National Acorn Squash Day