Coffee ice cream

Mix the coffee and water in a saucepan and bring to the boil. Steep for a while before straining through a fine tea strainer.
Return the liquid to the saucepan.
Add half the white sugar and all the brown sugar to the coffee in the saucepan.
Heat until the sugar has dissolved and simmer for 5 minutes or until the mixture is syrupy.
Beat the egg yolks until light and creamy. Add small quantities of the syrup while beating continuously.
Beat until the mixture has thickened and cooled. Add the unwhipped cream and mix.
Fold in the whipped cream, pour into a freezerproof dish and freeze for 2 hours.
Meanwhile slowly heat the remaining sugar, butter and milk in a saucepan until the sugar has dissolved. Stir continuously.
Increase the heat and boil the mixture rapidly without stirring for about 5 to 6 minutes until the mixture is golden brown and forms a hard ball when a little is dropped into iced water.
Pour the toffee mixture onto a greased baking sheet and cool until
hard. Chop finely in the food processor.
Beat the ice cream with a handbeater to break up any ice crystals.
Fold the finely chopped toffee into the ice cream and freeze again until hard.
Remove the ice cream from the freezer about 10 minutes before serving so it can soften slightly, making it easier to serve.