JAVA CRUNCH ICE CREAM

Java Crunch Ice Cream image

My daughter loves this decadent ice cream and begs me to make it often. Instant coffee adds a wonderfully rich flavor that complements the chocolate-covered pecans and buttery toffee chips. -Jamie Parker, Lubbock, Texas

Provided by Taste of Home

Time 35m

Yield 2-3/4 quarts.

Number Of Ingredients 9

Ingredients

4 cups heavy whipping cream
4 cups half-and-half cream
1 can (14 ounces) sweetened condensed milk
2 cans (5 ounces each) evaporated milk
3 tablespoons instant coffee granules
1 teaspoon vanilla extract
2 cups pecan halves
1 cup almond brickle chips or English toffee bits
8 ounces dark chocolate candy coating, chopped

Steps:

In a large bowl, combine the first six ingredients. Refrigerate until chilled., In a small bowl, combine pecans and brickle chips. In a microwave, melt candy coating; stir until smooth. Pour over pecan mixture. Transfer to a 15x10x1-in. pan. Refrigerate until chocolate is firm; chop and set aside., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container, allowing headspace for expansion. For each batch, stir in some of the reserved pecan mixture. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 462 calories, Fat 36g fat (19g saturated fat), Cholesterol 95mg cholesterol, Sodium 135mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.