Happy summer! It’s past Solstice now, and alternates here between pouring rain and hot hot sunshine. Which is OK – Edmonton in the summertime is pretty nice. I must be adapting to the heat this year, as only a few times so far have I felt like I would melt if I didn’t watermelon or a popsicle or ice cream into me ASAP.
If you only and up making ice cream rarely this summer, this flavour is definitely a good choice: cool chocolate perked up by a touch of coffee flavour, contrasting with bits of crunchy toffee.
I’ve included a toffee recipe that results in a candy that may seem rather oily, as that acts as the candy’s “raincoat” and prevents it from softening or getting soggy when mixed in to the ice cream. It’s a nice mix of contrasts and a lovely treat on a hot (or cold!) day.
Mocha Toffee Crunch Vegan Ice Cream
By Agent Minty.
Ice cream base:
- 1/4 cup corn starch
- 1/3 cup brown sugar
- 1/4 cup cocoa
- 1c white sugar
- pinch of salt
- 1 3/4 cups almond milk
- 1 Tbsp instant coffee powder
- 2 cups canned coconut milk
- 1/3 cup blanched, slivered almonds
- 3 Tbsp Earth Balance or other hard margarine
- 2 tsp coconut oil
- 2/3 cup white sugar
- 1/4 tsp salt
- 1 Tbsp golden syrup
- 1.5 tsp water
- Whisk together corn starch, brown sugar, cocoa, 1 cup white sugar, salt, and 2/3 cup of the almond milk in a large saucepan. Heat on medium.
- Mix the instant coffee with about 3 Tbs of the remaining almond milk. Add to mixture in saucepan.
- Keep stirring mixture until sugar is dissolved and it starts to simmer. Turn down heat to medium-low.
- Keep stirring while slowly adding remaining almond milk, then coconut milk.
- Cook mixture until slightly thickened and glossy, about 5 minutes.
- Remove from heat, and cover surface with plastic wrap to prevent a skin from forming. after cooled slightly, refrigerate for at least three hours.
- Toast almonds in a ~350F oven for 2-5 minutes, until lightly golden, then remove to cool, and chop finely.
- Melt Earth Balance and oil in a small saucepan, then add sugar, syrup, water, and salt.
- Prepare a cookie sheet by lining with aluminum foil and tossing chopped almonds onto an area approximately 12×12 inches.
- Stir syrup on medium heat until sugar starts to dissolve, then add a candy thermometer and cook, undisturbed, until the syrup reaches Hard Crack stage (300-309 Fahrenheit).
- Give candy one quick stir with a spatula, then pour over the almonds on the cookie sheet. Use the spatula to sweep any extra almonds onto the toffee area. You will get a thin puddle of candy smaller than the cookie sheet itself.
- Allow the toffee to cool for at least one hour before breaking into slivers.
- Freeze ice cream base according to instructions for your ice cream machine. Add in toffee bits for the last minute of mixing.
- Transfer to a plastic container and freeze overnight before serving.