Java Crunch Ice Cream

• 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

1. In a large bowl, combine the first six ingredients. Refrigerate until chilled.
2. 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.
3. 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.

heavy whipping cream, cream, condensed milk, milk, coffee granules, vanilla, pecan halves, toffee bits, coating

Taken from www.tasteofhome.com/recipes/java-crunch-ice-cream/ (may not work)