Serves: 5
Total Calories: 776

1 cup sugar
1/4 cup instant coffee
2 teaspoons cornstarch
1/8 teaspoon salt
1 (12-ounce) can evaporated milk
1 1/2 cups water
2 eggs yolk lightly beaten
2 cups whipped cream or half-and-half
2 teaspoons vanilla extract
1 cup English toffee coarsely chopped chocolate-covered or 2 ounces semisweet chocolate, grated (optional)

In a 10-inch skillet over low heat, melt butter. Add pecans and cook, stirring frequently, for 10 minutes or until pecans are browned. Sprinkle 3/4 cup brown sugar over nuts. Cook, stirring constantly, for 3 to 4 minutes or just until brown sugar begins to melt. Spread on several layers of paper towels to cool.

In a large mixer bowl at medium speed, beat eggs until frothy. At low speed, gradually beat in 2 1/2 cups brown sugar. Add vanilla and salt and beat at low speed for 3 minutes or until brown sugar is almost dissolved. Add cream and beat until sugar is dissolved. If desired, cover and chill to develop flavor.

Pour into a chilled 5-quart ice cream freezer container. Stir in milk. Pack and churn according to manufacturer's directions. Remove dasher. Stir in sugared nuts and almond brickle chips. Serve soft or pack to ripen

Note: To make 2 quarts ice cream, cut all ingredients in half, except sprinkle 1/3 cup brown sugar over nuts after browning.

Nutritional Facts:

Serves: 5
Total Calories: 776
Calories from Fat: 491

More Recipes from the Ice Cream And Frozen Desserts Cookbook:
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