Toffee Crunch Ice Cream

From Taste of Home.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  egg, lightly beaten
• 2⁄3 cup sugar
• 1  dash salt
• 1  cup milk
• 3  ounces  German sweet chocolate, melted and cooled
• 2⁄3 cup heavy whipping cream
• 2  tablespoons  strong brewed coffee
• 3⁄4 teaspoon vanilla extract
• 2 (1 1/2ounce)  Heath candy bars, crushed (1.4 ounces each)
• 1⁄3 cup  chopped pecans

Directions

1. In a saucepan, combine the egg, sugar and salt.
2. Gradually add milk.
3. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon.
4. Remove from the heat.
5. Whisk in chocolate, then add cream, coffee and vanilla.
6. Refrigerate for at least 2 hours.
7. Fold in candy and nuts.
8. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.
9. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.