Ok, so maybe I’m just going through an ice cream phase. I can’t seem to get enough of my new ice cream maker! And it’s still a little summery out, so there’s still time for a little batch of toffee crunch ice cream. I wasn’t really trying to break new boundaries with this flavor, it was just something I was in the mood for. I also had half a bag of bit size Heath bars that someone gave me at work. I had to put them to good use!
I think I’ve finally gotten the hang of ice cream. I’ve found a pretty decent vanilla base that I’m happy with, and after a little experimentation, I’ve found a way shorten the cooling time for custard. It’s so simple I can’t believe I didn’t think of it sooner. Typically, when you make a batch of ice cream, you cook all of the milk and cream together forcing you to basically chill the custard overnight before it’s ready for the ice cream maker. I only use the milk to cook the custard and stir in the remaining cream at the end over an ice bath. I make sure the cream is very well chilled (sometimes I freeze it while I’m making the custard) and usually it’s ready for the ice cream maker in just a couple of hours. It doesn’t seem to have an effect on taste or texture of the ice cream. Voila! I would love for you to try it and let me know if it worked for you. I won’t even mind if you use your own favorite ice cream recipe 🙂
Toffee Crunch Ice Cream
- 1 ½ cups heavy cream (, well chilled)
- 1 cup whole milk
- 1 teaspoon vanilla
- ½ cup sugar (, divided)
- A pinch of kosher salt
- 1 teaspoon vanilla extract
- 5 large egg yolks
- ½ cup chopped pecans
- 1 cup toffee candy (, chopped)
- Combine milk, ¼ cup sugar, vanilla and a pinch of kosher salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat.
- Whisk 5 large egg yolks, ¼ cup sugar in a medium bowl until pale, about 2 minutes. You will feel like you’re whisking forever, so if you want, you can also use an electric hand mixer, or one of those old timey egg beater if you have one!
- Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard through a fine sieve (or colander) into a medium bowl set over a bowl of ice water and stir in chilled heavy cream; let cool, stirring occasionally.