Preparation:
Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half, toffee, and chocolate chips. Freeze in an ice cream maker 20-30 minutes until frozen. |
