Description
Rich, buttery and creamy. The perfect dessert for summer!
Ingredients
- FOR THE ICE CREAM:
- 16 ounces, weight Half-and-half
- 1-½ cup Heavy Whipping Cream
- ¾ cups Light Brown Sugar
- ½ teaspoons Vanilla Extract
- 2 teaspoons Unsalted Butter
- FOR THE HOMEMADE TOFFEE:
- ⅓ cups Light Brown Sugar
- 5 Tablespoons Unsalted Butter
Preparation
Note the ice cream base requires minimum 2 hours of refrigeration (up to overnight).
For the ice cream (makes about 1 quart):
Add all of the ice cream ingredients into a medium saucepan. Over low heat cook until sugar dissolves, stirring occasionally. Take pan off of the heat and allow the mixture to cool. Refrigerate mixture for 2-4 hours or overnight. (This helps get the ice cream really cold before we freeze it.)
Take chilled ice cream base out of the refrigerator and add it into your ice cream maker. Follow manufacturer’s instructions to churn the ice cream. I use a Cuisinart Frozen Yogurt & Sorbet Maker and it works well for me. After the ice cream is done sprinkle in the homemade toffee and stir.
For the homemade toffee:
Add brown sugar and butter into a small saucepan. Bring to a boil over medium-high heat. Continue to cook until a candy thermometer reaches 300 F. If the mixture is getting too brown turn down the heat.
Pour mixture onto a silicon mat-lined baking sheet and allow to cool. Once cooled break the toffee into pieces and set aside. (I place them in a zip-lock bag and use a mallet to crumble them up.)
