Helado de café y tofe

Ingredientes

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 tablespoons instant coffee
• 1/4 teaspoon salt
• 1 cup milk
• 2 cups heavy cream
• 1 egg yolk
• 1 1/2 teaspoons vanilla bean paste (or extract)
• 6 Heath Bars chopped

Preparación

1. 1

   Whisk dry: In a saucepan, whisk together the sugar, cornstarch, salt, and coffee.

2. 2

   Whisk liquids: Slowly whisk in the milk and cream.

3. 3

   Cook over medium to medium high heat stirring constantly until thickened. It takes about 10-15 minutes. The mixture needs to come to a bubble so the cornstarch can reach full thickening power.

4. 4

   Whisk yolk: Meanwhile, in another bowl, whisk your egg yolk.

5. 5

   Add vanilla: Add the vanilla bean paste.

6. 6

   Temper eggs: Add a very small amount of the hot cream mixture to the egg yolk whisking constantly. Gradually add the rest being careful to not scramble the egg yolk.

7. 7

   Chill: Cover the ice cream with plastic wrap, having the wrap touch the surface so a skin does not form. Chill for a few hours, overnight if possible.

8. 8

   Churn: Freeze the mixture according to the directions used for your ice cream maker. A few minutes before the end of the freezing time add almost all of the Heath Bars. Leave a few for garnish.

9. 9

   Freeze: Transfer the mixture to another container and garnish with the remaining Heath Bars. Freeze for at least two hours before you serve it.