Chocolate Coffee Toffee Ice Cream

You'll want to get all your ingredients laid out first, because you have to move fast once you start:

1 1/2 Cups of Whole Milk
1/2 Cup of Coffee Creamer (Hazelnut)
1 3/4 Cups of Heavy Cream
1 Cup of Vanilla Yogurt
1 Cup of Dutch Process Unsweetened Chocolate Powder
2/3 Cup Sugar
1/2 Cup of Brown Sugar
3 Tablespoons of Instant Expresso Powder
1 Tablespoon of Vanilla
Pinch of Salt
1 Cup Toffee (Either Toffee for Baking or Crushed Heath Bars)

Mix the Chocolate Powder, Sugars, and Expresso Powder in large bowl. Heat the Milk and Creamer in a pot for a few minutes. Heat, while stirring, until you get the mixture to 125F (you'll need a candy or fryer thermometer to check this). Add the Dry Chocolate, Sugars, and Expresso mix and continue to stir while heating to 155F. Remove from Heat

Add Heavy Cream and Yogurt to hot mixture. Also, add the Vanilla and Salt.

Let the mixture chill in the fridge for a few hours.

Add to Ice Cream Maker and let process. Add the Toffee with about 5 minutes of churning time left.

Because of the light dairy in the recipe, freeze overnight to allow to harden, it should melt at about the same pace of store bought ice cream.