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Chocolate Toffee Crunch Ice Cream

Prep
Cook
Serves 4people
Ingredients
1
cup sugar
1/4
cup cocoa powder
2
cups whipping cream
1
cup milk
1
tsp vanilla
1/8
tsp salt
Cubed or crushed ice
Rock salt
3/4
cup chocolate-covered toffee pieces
Directions
1.
In canister container for an 4-quart ice cream freezer, combine sugar and cocoa. Stir in cream, milk, vanilla and salt. Whisk thoroughly until sugar is dissolved. Place lid over ice cream freezer container. Place container in bucket. Attach motor piece to lid and sides of bucket according to manufacturer's directions. Pack 6 cups of ice around the container. Sprinkle ice with 1 cup rock salt until bucket is filled to the top of the container. Plug in electric ice cream maker. When electric ice cream freezer motor comes to a stop, unplug motor immediately. Stir in toffee pieces. Serve immediately or place in freezer section of refrigerator to harden ice cream; use within one week. Makes about 1 quart ice cream.
2.
Note: Here's a no-ice, no-salt ice cream-maker method. In a large mixing bowl combine 1/2 cup sugar and 2 tablespoons cocoa powder. Stir in 1 cup whipping cream, 1/2 cup milk, 1/2 teaspoon vanilla and a dash of salt. Whisk thoroughly until sugar is dissolved. Freeze according to manufacturer's directions. When finished, stir in 1/3 cup chocolate-covered toffee pieces. Makes about 2 1/3 cups ice cream.

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