Toffee bar crunch ice cream
This is a recipe from Ample Hills Creamery in Brooklyn, NY. It is a sweet cream ice cream base with homemade chocolate toffee bar pieces.
Servings: 1 quart
Ingredients
- 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
Instructions
- 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.
Notes
Recipe for chocolate toffee can be found here
Source: Ample Hills Creamery cookbook, by Brian Smith and Jackie Cuscuna