Chocolate And Toffee Crunch Ice Cream - cooking recipe

Ingredients

1 cup sugar
1/4 cup unsweetened cocoa powder
2 cups whipping cream
1 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
3/4 cup chocolate-covered english toffee bar

Preparation

In large bowl, combine sugar and cocoa powder. Add whipping cream, milk, vanilla, and salt; stir until sugar is dissolved.
Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions. Stir in toffee pieces. If desired, ripen ice cream about 4 hours.
Chocolate-Dipped Cones.
For a fun way to dress up ice cream cones with chocolate, place 1/2 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate) in a microwave-safe bowl. Microwave, uncovered, on 70 percent power (medium-high) for 1 minute; stir. Microwave for 1 1/2 to 3 minutes more or until the chocolate is melted and smooth, stirring every 15 seconds. Spoon chocolate over the tops of ice cream cones to cover about 1/3 of each cone. (If the chocolate is too thick, stir in 1 teaspoon of melted shortening.) Place cones, top sides down, on baking sheet lined with waxed paper. Chill the cones about 15 minutes or until set.