Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup toffee bits
- 4 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and toffee bits. Heat over medium heat until the mixture begins to simmer, stirring occasionally.
2. In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until well combined.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and strain the mixture through a fine-mesh sieve into a large bowl.
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Simmer over medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 33g
Protein: 4g
Sodium: 70mg
Sugar: 30g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of the ice cream.
- Instead of toffee bits, you can use chopped up Heath bars or other toffee candy.
Variations:
- Add in chopped nuts, such as pecans or almonds, for a crunchy texture.
- Swirl in caramel sauce for a caramel toffee ice cream.
- Add in a splash of bourbon or whiskey for an adult version of the ice cream.
Tips and tricks:
- Make sure to strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- Chill the mixture thoroughly before churning in the ice cream maker for the best texture.
- Store the ice cream in an airtight container to prevent freezer burn.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes to soften before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with additional toffee bits or caramel sauce.
Garnishes:
Toffee bits, chopped nuts, caramel sauce
Pairings:
Serve the ice cream with a warm slice of apple pie or drizzle with chocolate sauce.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture curdles or separates when heating, remove from heat and whisk vigorously until smooth.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
Make sure to cook the mixture to at least 160°F to ensure that the eggs are fully cooked and safe to eat.
Food history:
Toffee is a confection made by caramelizing sugar and butter together. It has been a popular candy in England since the 19th century.
Flavor profiles:
Sweet, creamy, buttery, with a hint of toffee flavor.
Serving suggestions:
Serve the ice cream as a dessert after a meal or as a sweet treat on a hot day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Creamy, Nutty, Caramelized, Rich