This toffee bar crunch ice cream comes from Ample Hills Creamery in Brooklyn (NY). It’s another recipe from their amazing cookbook.
Are you guys tired of hearing me rave about the Ample Hills Creamery cookbook yet? I hope not. What I love about their recipe is that is only needs 3 eggs (as opposed to David Lebovitz’s, which needs 5-6). Plus, their recipes also use cane sugar. It gives the ice cream a bit more depth and a more caramel-y flavor.
This toffee bar crunch ice cream was a really fun and easy recipe to create. I started off by making chocolate toffee, sampling some, and then making the ice cream base. The entire process didn’t take much time at all.
I was initially worried that the toffee would get too hard after folding it into the ice cream. But, it turned out to not be an issue at all. The chocolate toffee pieces did not freeze, and they maintained their crunch.
When I asked my family for their thoughts on this ice cream, neither Addie nor my husband rated this very high. The promise was that they already had high expectations from the ooey gooey butter cake ice cream. Both of them stated that the ice cream base in this toffee bar crunch ice cream was too plain (I think my husband mentioned that it was a bit sour). Well, that’s not surprising given that the ooey gooey butter cake ice cream had a cream cheese base. Either way, I was thrilled with this ice cream but agree that the ooey gooey butter cake ice cream is the best ice cream I’ve made to date.
Toffee bar crunch ice cream
- 3/4 cup organic cane sugar
- 1/2 cup skim milk powder
- 1 and 2/3 cup whole milk
- 1 and 2/3 cup heavy cream
- 3 egg yolks
- 1 recipe chocolate toffee recipe below
- Get a large bowl and fill it with ice. Set aside.
- In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
- Place the egg yolks in a small bowl and set aside.
- Put a fine mesh sieve over a large bowl and set it on top of the ice bath. Set aside.
- Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
- Take the saucepan off the stove (but don't turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
- Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
- Pour the mixture into the fine mesh sieve so you get rid of any scrambled egg yolks. Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours.
- Once the ice cream mixture has completely cooled, churn in an ice cream machine according to the manufacturer's directions.
- Transfer a few scoops of the ice cream into a freezer-safe container, add bits of toffee and repeat. Freeze for 8-12 hours before serving.