"Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. —Rosalie Peters, Caldwell, Texas..."
INGREDIENTS
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1-1/2 cups milk
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3/4 cup sugar, divided
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4 egg yolks
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2-1/2 teaspoons instant coffee granules
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2 cups 60% cocoa bittersweet chocolate baking chips, melted and cooled
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1-1/2 cups heavy whipping cream
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1 teaspoon vanilla extract
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3/4 cup semisweet chocolate chips, melted
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3/4 cup slivered almonds, toasted
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1/3 cup milk chocolate toffee bits