Toffee Crumble Ice Cream Recipes

COFFEE-TOFFEE ICE CREAM TART

Steps:

• Make crust and filling:
• Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.
• Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.
• Make topping:
• Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.
• Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
• Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.

TOFFEE CRUNCH ICE CREAM

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.

COFFEE TOFFEE CRUNCH BARS

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.

AMAZING TOFFEE PEANUT CRUNCH ICE CREAM CAKE

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!

TOFFEE ICE CREAM PIE

Steps:

• In a large bowl, combine ice cream and crushed candy; spread into crust. Cover and freeze until firm., In a small saucepan, melt chocolate chips and butter over medium-low heat. Add confectioners' sugar and evaporated milk; cook and stir for 4-5 minutes or until thickened. Remove from the heat; stir in vanilla. Cut pie into slices and drizzle with sauce.