Coffee Toffee Rolo Ice Cream

• 2 quarts Half-and-half
• 1 quart Heavy Whipping Cream
• 12 Egg Yolks
• 4 cups Sugar
• 1 cup Strong Coffee, Brewed
• 1 bag (12 Oz. Size) Miniature Toffee Bars, Chopped
• 1 bag (5.3-oz. Size) Rolos, Chopped

1. In a large Dutch oven, combine half-and-half and cream; cook over medium heat until mixture almost simmers. Remove from heat.
2. In a large bowl, whisk together egg yolks and sugar. Gradually pour one-fourth of hot half-and-half mixture over the egg yolk mixture, whisking constantly. Pour egg yolk mixture into hot half-and-half mixture, whisking constantly. Cook over medium heat, for 15 to 20 minutes, or until thickened, and mixture coats the back of a spoon. Cover, and chill for at least 4 hours. Stir in coffee, toffee bars and Rolos.
3. Pour mixture into the container of an electric ice cream freezer. Freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container, and freeze for at least 4 hours for a firmer texture.
4. Makes about 6 quarts.
5. (Recipe adapted from Cooking with Paula Deen.)

cream, egg yolks, sugar, coffee, toffee, rolos

Taken from tastykitchen.com/recipes/desserts/coffee-toffee-rolo-ice-cream-2/ (may not work)