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1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar, divided
4 large egg yolks
2 3/4 cups bittersweet chocolate chips (60 percent or more cocoa), divided
2 1/2 teaspoons instant coffee granules
2 teaspoons vanilla extract or vanilla bean paste
2/3 cup slivered almonds
1/2 cup toffee chips

Place ice cream-maker canister in freezer. In a heavy 3-quart saucepan, heat cream, milk, and 1/2 cup sugar until milk is warm (about 175 degrees), about 5 minutes. In a bowl, whisk egg yolks and remaining 1/4 cup sugar. Whisk in a small amount of hot milk mixture, then return all to pan, whisking constantly. Add 2 cups chocolate chips and coffee granules. Stir constantly over medium heat until mixture is slightly thickened and reaches about 180-185 degrees, but do not boil. Cool quickly by placing pan in ice water bath. Let stand 30 minutes, stirring frequently. Then stir in the vanilla. Refrigerate, covered, at least four hours before putting into ice cream freezer.

To prepare add-ins, lightly toast almonds, cool and coarsely chop. Melt remaining chocolate chips in top of double boiler. Line cookie sheet with waxed paper and spread melted chocolate to 1/8-inch thickness. Refrigerate about 20 minutes, then chop coarsely. Store in refrigerator with almonds and toffee chips, covered, until ready to use.

When ready to make ice cream, pour custard into frozen canister and churn 25 minutes. Pour in chopped chocolate, almonds and toffee chips and mix for 2 minutes more. Mixture will resemble soft-serve ice cream. Transfer to an airtight container and freeze until firm, about two hours.

Servings: 12. Serving size: 1/2 cup. Per serving: 473 calories, 5.7 g protein, 30.9 g fat, 47.4 g carbohydrates, 3.1 g dietary fiber, 81 mg sodium, 41.5 g sugars, 107 mg cholesterol

Rosalie A. Peters, Bluebonnet Electric Cooperative