Mocha Toffee Ice Cream

Previously I've mentioned how difficult it is to bake during the summer. Well it's true! We don't have air conditioning in our house--save for a window installment in the bedroom for comfortable sleeping--and when it's hot outside the last thing I want to do is make it hotter inside.

So that, paired with the fact that May was colossally busy (I should have known!), my "May Flours" mission was an absolute flop. There, I admitted it. I do, however, have several flours waiting at home for me to turn into some gluten-free wonderfulness, and as soon as I find a day where the house isn't a sauna, they're all yours babies!

In the meantime, I've been using my ice cream maker as modestly as I can, (read: it's a epic struggle against making ice cream every single day), and so far out of the three kinds of ice cream I've made, Mocha Toffee is the best.

This recipe is super easy to make since you don't have to temper eggs; just combine the ingredients, chill, and put into the ice cream maker!

I made it special for my BBQ guests over the May-24 weekend, and again when my lovely friend Jax flew from the West for a visit. I knew she'd love it, because one of our bonding activities in university was to get together late at night for study-break mochas!

Jax enjoys the crunchy toffee bits and smooth coffee chocolate flavour of my Mocha Toffee Ice Cream. Food porn!

Thanks to Cuisinart, from whom I yoinked this recipe. I'm a devoted fan!