Coffee & Heath Ice Cream

Currently we are in the Outer Banks for our last beach vacation of the year. It's bittersweet, but it means a week off, my birthday (today!!!) and non-stop eating. While I'll be on the beach all day getting a last minute tan (and then enjoying cocktails this evening), I've decided to pass on to you one of my favorite ice cream recipes! 

Heath is my family's weakness and if you add coffee to the mix? Goodbye! Ben & Jerry's used to have their Coffee Heath ice cream and we LOVED it, but they no longer make it. They do happen to make a Coffee Toffee pint, but it's just not the same. In fact (because more often than not I refuse to read labels), I wrote to them saying there was something wrong with their two pints I purchased and that their Heath went bad. I know, I know, but if you don’t care for something say it (in a respectful way of course). They wrote me back and said they no longer use Heath, but very generously gave me a coupon for a free pint. I was shocked, why would you take this away from us?!? Well once I got over it (didn’t take long, HA), I decided to make my own and make it powerful! Cheers!

Ingredients: 

250 grams Heath Bar (crushed in big chunks)

3 tbsp finely ground coffee

3/4 cups sugar

2 cups heavy cream

1 cup whole milk

pinch of salt

1/2 tsp gelatin powder

2 tbsp water

Directions:

1. In a medium saucepan on medium heat add coffee grounds, sugar, milk and 1 cup heavy cream. Whisk until sugar dissolves and espresso powder has started to steep. Remove from heat and let sit for 1 hour

2. Strain mixture through a fine mesh sieve and return to stove on low heat

3. Meanwhile, bloom your gelatin in a small glass (take your powdered gelatin and sprinkle it over the cold water and let sit for 3-5 minutes)

4. Add bloomed gelatin to saucepan and whisk until gelatin has dissolved. Add remaining heavy cream and mix well

5. Pour mixture into ice cream maker and freeze follow manufacturer's instructions. Towards the end of freezing add crushed Heath and the pinch of salt