Butter Brickle Ice Cream With Homemade Toffee

1. 1

   Note the ice cream base requires minimum 2 hours of refrigeration (up to overnight).

2. 2

   For the ice cream (makes about 1 quart):

3. 3

   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.)

4. 4

   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.

5. 5

   For the homemade toffee:

6. 6

   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.

7. 7

   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.)

* Per serving · 4 servings · Values may vary.

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