Toffee Ice Cream
Prep time: 5 minutes
Cook time: 20-25 minutes
Non-active time: 8 hours+
Freeze time: ~25 minutes
Servings: 4-6
Ingredients
In a medium-sized sauce pan, mix together the cream, milk, and toffee bits. Heat over medium heat until the mixture begins to bubble, stirring occasionally. Reduce heat to low and allow to simmer for approximately 10 minutes, continuing to stir occasionally. Remove pan from heat.
Side note: The toffee bits will dissolve in the heated milk mixture leaving behind small chunks of almond…not to worry, though – we’ll deal with that pesky almond shrapnel later.
In a medium-sized mixing bowl, combine the egg yolks and sugar with a hand mixer for 2 minutes on medium speed. The yolks will turn pale yellow. Transfer half of the heated liquid to a container which will allow you to easily (and slowly) pour the heated liquid into the egg yolks and sugar. This tempering must be done in a slow, steady stream WHILE the hand mixer is running to prevent the eggs from scrambling. Scrambled egg yolks do not a good ice cream make. Now, I know this step seems scary for egg-tempering newbies. Heck, I was nervous the first time I tried it, but believe me when I say tempering is easier than you think and adding egg yolks is essential for thick, creamy ice cream. Also, confidence is key – you can do it!
Once you’ve finished tempering the egg yolks and sugar with some of the heated ice cream base, add them back to the sauce pan with the remaining milk/cream/toffee mixture. Return pan to medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This can take 3-5 minutes. You will see and feel the liquid thickening while stirring, and when you can drag your finger across the back of the spoon and leave a clean path with no bleeding liquid, your ice cream mix is ready. Pour into a bowl through a mesh strainer (good-bye almond shrapnel), stir in the teaspoon of vanilla, and cover with plastic wrap. (Make sure the plastic wrap is pressed down into the bowl and touching the custard to prevent a film from forming.) Place in the refrigerator for 8 hours or overnight to get nice and cold.
Once adequately chilled, pour the ice cream mix into your ice cream maker according to the manufacturer’s instructions, adding the crushed candy bars when about five minutes remains during the churning process. For soft-serve consistency, enjoy immediately. If you’re like me and like your ice cream a little more, for lack of a better word, hard, store in the freezer for a few hours.
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Cook time: 20-25 minutes
Non-active time: 8 hours+
Freeze time: ~25 minutes
Servings: 4-6
Ingredients
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 cup toffee bits, without chocolate
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 chocolate-covered toffee candy bars, crushed
- Medium-sized sauce pan
- Medium-sized mixing bowl
- Mesh strainer
- Electric hand mixer
- Ice cream maker
In a medium-sized sauce pan, mix together the cream, milk, and toffee bits. Heat over medium heat until the mixture begins to bubble, stirring occasionally. Reduce heat to low and allow to simmer for approximately 10 minutes, continuing to stir occasionally. Remove pan from heat.
Side note: The toffee bits will dissolve in the heated milk mixture leaving behind small chunks of almond…not to worry, though – we’ll deal with that pesky almond shrapnel later.
In a medium-sized mixing bowl, combine the egg yolks and sugar with a hand mixer for 2 minutes on medium speed. The yolks will turn pale yellow. Transfer half of the heated liquid to a container which will allow you to easily (and slowly) pour the heated liquid into the egg yolks and sugar. This tempering must be done in a slow, steady stream WHILE the hand mixer is running to prevent the eggs from scrambling. Scrambled egg yolks do not a good ice cream make. Now, I know this step seems scary for egg-tempering newbies. Heck, I was nervous the first time I tried it, but believe me when I say tempering is easier than you think and adding egg yolks is essential for thick, creamy ice cream. Also, confidence is key – you can do it!
Once you’ve finished tempering the egg yolks and sugar with some of the heated ice cream base, add them back to the sauce pan with the remaining milk/cream/toffee mixture. Return pan to medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This can take 3-5 minutes. You will see and feel the liquid thickening while stirring, and when you can drag your finger across the back of the spoon and leave a clean path with no bleeding liquid, your ice cream mix is ready. Pour into a bowl through a mesh strainer (good-bye almond shrapnel), stir in the teaspoon of vanilla, and cover with plastic wrap. (Make sure the plastic wrap is pressed down into the bowl and touching the custard to prevent a film from forming.) Place in the refrigerator for 8 hours or overnight to get nice and cold.
Once adequately chilled, pour the ice cream mix into your ice cream maker according to the manufacturer’s instructions, adding the crushed candy bars when about five minutes remains during the churning process. For soft-serve consistency, enjoy immediately. If you’re like me and like your ice cream a little more, for lack of a better word, hard, store in the freezer for a few hours.
< Back to Ice Creams