Categories: Dessert

Ingredients

• 2 cups half-and-half
• 1 1/3 cups sugar
• 5 large egg yolks
• 1/4 cup instant coffee granules
• 2 cups heavy cream, plus more if needed
• 1 tsp vanilla extract
• 1/2 cup toffee bits
• 1/2 cup dulce de leche

Directions

1. Heat the half-and-half and sugar in a large saucepan over low heat, stirring occasionally, until just simmering. Remove from the heat.

2. Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3-5 minutes. Temper the egg yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Add the coffee granules. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.

3. Pour the mixture through a fine-mesh strainer into a medium bowl. Add the heavy cream and vanilla and stir to combine. Refrigerate until chilled, at least 4 hours or overnight.

4. Churn the mixture in an ice cream maker as directed. Transfer to a large bowl and stir in the toffee bits. Transfer one-third of the ice cream to a freezer-safe baking dish or loaf pan and drizzle with one-third of the dulce de leche. Repeat the layers, ending with dulce de leche. Swirl gently with a butter knife. Cover and freeze until firm enough to scoop, at least 8 hours.

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