Friday, October 14, 2016

Homemade "Coffee Crisp" Ice Cream

by Angie Ouellette-Tower for photo DSCF7989_zpsjker9wsf.jpg

Homemade Coffee Crisp Ice Cream

Most of my American friends and family might not be familiar with a "Coffee Crisp" chocolate bar.  My Canadian and European family and friends will (I'm sure) know this treat and consider it a favorite!
This chocolate bar has deliciously thin wafers (similar to a Kit Kat bar) but the middle layer is a thick coffee flavored layer that will send your opinion of this treat over the top (and then of course it is covered in chocolate).
If you are unable to find these chocolate bars then you may omit the chunks of crisp & just make "Coffee Ice Cream".

Printable Recipe

by Angie Ouellette-Tower for photo DSCF8263_zpszcwerosv.jpgby Angie Ouellette-Tower for photo DSCF7971_zpsddb0clsq.jpg

(The picture on the left actually shows the small size of "Coffee Crisp" but you will want to use 3 large "Coffee Crisp" bars)

 3 large Coffee Crisp bars
1 cup sugar
1/3 cup corn starch
2 cups milk
2 cups heavy whipping cream
1 1/2 teaspoons of instant coffee granules
1 teaspoon vanilla extract
3 egg yolks
dash of sea salt

Begin by chopping the Coffee Crisp bars (remove the packaging first of course) (see top right picture - you will have about 1 to 1 1/2 cups of chunks).  Set aside until later.
In a large mixing bowl combine the egg yolks & half of the sugar (1/2 cup sugar) - whisk together until the sugar is combined & the yolks are a little frothy - set aside until later. 
In a saucepan combine the other half of the sugar (1/2 cup sugar), dash of salt, instant coffee granules and the corn starch.  Stir until mixed.  Now add the milk, whipping cream & vanilla extract.  Stir gently with a whisk making sure that there are no sugar/starch clumps.   Place this full saucepan on medium heat and stir gently all the time while cooking.  Continue cooking until this mixture starts to thicken - remove from heat. 

It's time to temper the egg yolk mixture.  Pour about 1/3 of the hot milk/cream mixture into the egg yolk/sugar mixture and whisk when adding the hot mixture.  Your eggs have now been tempered.  Now add the tempered eggs into the remaining hot milk/cream mixture (stirring all the time).  Place back on medium/low heat and cook (stirring all the time) for about 2 to 3 minutes.  Remove the pan from the heat

Allow the hot custard to rest for about 5 minutes.  Then strain the custard (this will get rid of any clumps that might not have been whisked smooth).

Now add half of the chopped Coffee Crisp to the custard while it is still warm (this will somewhat melt the chocolate bar.  The remaining chunks will be added near the end while in your ice cream maker - this way you will have some of the chunks harder than others - it gives it added layers of texture).  See picture below.

by Angie Ouellette-Tower for photo DSCF7972_zpsci1lfx04.jpg

Chill the custard in the fridge for at least 2 hours.

Process in your ice cream maker according to the manufacturer's instructions
by Angie Ouellette-Tower for photo DSCF7974_zpskwfqdocc.jpg
Add the remaining Coffee Crisp chunks during the last 5 minutes of processing (or according to manufacturers instructions)
by Angie Ouellette-Tower for photo DSCF7975_zpsrqcvvsgj.jpg

Serve, & ENJOY!

by Angie Ouellette-Tower for photo DSCF7988_zpsfmeofu7j.jpg

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  1. I do love homemade ice cream! This looks so nice ♥

  2. Crunchy coffee ice cream? Serious, what could be wrong with that? I get coffee ice cream and crunchy goodness all in one bite. Count me in!

  3. This ice cream sounds so yummy! I love scones with my coffee!


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