Coffee-Toffee Parfaits

Coffee Ice Milk:
1 cup milk
2 tsp. instant coffee granules
1/3 cup sugar
1 egg yolk, beaten
1 cup evaporated milk
Toffee Crunch:
1/2 cup firmly packed dark brown sugar
1/4 cup sliced almonds
2 tsp. margarine, softened
6 tbsp. frozen whipped topping, thawed

To make Coffee Ice Milk: Combine milk and coffee granules in a saucepan. Bring
to a scalding point. Combine sugar, salt, and egg yolk in a bowl; beat
3 minutes or until sugar is dissolved. Add a spoonful of coffee milk to yolk
mixture, stirring to tamper, then add the egg mixture into hot milk; beat
2 minutes. Remove from heat and cool slightly. Add evaporated milk; beat
well. Cover and chill.

Pour chilled mixture into the freezer can of a 2-qt. ice-cream freezer; freeze
according to manufacturer's instructions. Spoon into a freezer-safe
container; cover and freeze for at least 1 hour.

Meanwhile, prepare Toffee Crunch: Combine sugar, almonds, and margarine in
food processor; pulse 10 times or until nuts are finely chopped. Press
mixture into a 7" circle on a baking sheet coated with cooking spray.
Broil 1 minute until bubbly but not burned. Remove from oven, and let
stand for 5 minutes. Gently turn toffee over, using a wide spatula, and
broil an additional minute. .** Watch toffee closely as it broils - let it
bubble, but not burn. Remove from oven, and let cool. Break the toffee
mixture into pieces.

Spoon 1/4 cup Coffee Ice Milk into each of 6 parfait glasses; top each with
2 tbsp. Toffee Crunch. Repeat layers; top each parfait with whipped
topping. Freeze until ready to serve.

6 servings