Yield: about 1 quart

Cook’s notes: The ice cream base, of sweetened condensed milk (fat-free is OK) and light cream, is adapted from the Ben and Jerry’s cookbook. If you have an ice-cream maker, it’s worth keeping those ingredients on hand for quick cravings relief. Some local markets now carry light cream, but in a pinch I have used half-and-half, or heavy cream mixed with milk (since skim milk is what we drink, I have guessed at the proportions and gone with roughly 1 1/4 cups cream to 3/4 cup milk). I’m sure there are ways to screw up the base playing around with the cream proportions, but I’ve yet to be disappointed. Look for the toffee bits in the baking aisle with the chocolate chips.

2 cups light cream
1 can (14 ounces) sweetened condensed milk, preferably chilled
5 teaspoons instant espresso powder
2 teaspoons vanilla extract
2/3 cup Heath milk chocolate toffee bits

In a medium bowl, thoroughly whisk together cream, sweetened condensed milk, espresso powder and vanilla. Transfer to your ice cream maker and freeze according to manufacturer’s directions. After the ice cream stiffens (a few minutes before it’s done), add the toffee bits. Store in an airtight container.

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