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    Chocolate and Toffee Ice Cream

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    Chocolate and Toffee Ice Cream

    This recipe may be made by hand, or using an ice-cream maker.

    • Vegetarian
    • Preparation time: 30 minutes, plus boiling and freezing
    • Total time: 30 minutes 30 minutes

    Serves: 6 - 8


    • 397g tin condensed milk
    • 300g milk chocolate, broken
    • 568ml carton double cream
    • 300ml whole milk
    • 6 large egg yolks
    • 50g caster sugar
    • 10-15 hard toffee sweets, roughly chopped


    1. Put the unopened tin of condensed milk into a small pan and cover with water. Cover the pan, bring to the boil and boil for 2 hours, topping up the water regularly (if the pan boils dry, the tin may explode). Leave in the water to cool. The milk will have caramelised into a soft toffee.
    2. Melt the chocolate in a bowl over a pan of just-boiled water.
    3. Meanwhile, heat the cream and milk together in a heavy-based pan to just below boiling point. Beat the egg yolks and sugar together in a bowl until thick and creamy. Pour the hot cream mixture on to the egg yolk mixture, whisking constantly. Return the mix to the pan and heat gently, stirring, until the custard thickens enough to lightly coat a wooden spoon - 10-12 minutes. Strain into a clean bowl. Add the melted chocolate and leave to cool. You can chill the custard for a few hours before continuing.
    4. Process the custard in an ice cream maker until thick, then transfer to a freezer container. Alternatively, pour into a freezer container. Freeze for 2 hours then whisk well to break up the ice crystals. Return to the freezer. Repeat twice more.
    5. When the ice cream is very thick, make holes of various depths in it with the end of a wooden spoon. Fill the holes with the soft toffee from the can. Fold in the hard toffee, rippling the two toffees through the ice cream. Freeze overnight or until firm. Remove from the freezer 5 minutes before serving.

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