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Milk (Full cream milk) – 4 1/2 cup
Sugar – 1/2 cup
Skimmed milk powder – 6 tbsp
Cream – 250 gm
Water – 2 tbsp
Yellow colour – few drops
Vanilla Essence – 1/2 tbsp
Instant coffee – 2 tbsp
Gelatin – 1 tbsp

For Caramel Syrup:
Sugar – 1/2 cup
Water – 1 tbsp

Boil the milk. Add milk powder to half cup milk and stir well. Add this to the rest of the milk. Add sugar and boil for 25 minutes. Prepare caramel syrup by adding half cup of sugar and 1 spoon of water to a pan and cook until the mixture turns to a brown shade. Add custard to this. Stir the mixture well. Add this to the rest of the milk. Add the instant coffee to this. Stir well and then add gelatin after mixing well in water and heating. keep this for some time to cool. Cool it by placing in fridge for 3 – 4 minutes. Beat well the cream. Cut the custard to small pieces. Add the cream, vanilla essence and colour, mix well and keep in fridge. Serve after it gets set.

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