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Butter Brickle Ice cream made with Homemade Toffee
Butter Brickle Ice cream made with Homemade Toffee. Rich, buttery and creamy. The perfect dessert for summer!
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- baking sheet
📝 Preparation Steps
1
Butter Brickle Ice cream with Homemade Toffee
2
Add half and half, butter, brown sugar and vanilla to a medium saucepan. Over low heat cook until sugar dissolves, stirring occasionally. Take off of the heat and add in the heavy cream. Refrigerate mixture for ⏱️ 2-4 hours or overnight. (This helps get the ice cream really cold before we freeze it)
half and half16 ounces
3
Take chilled ice cream out of the refrigerator and add to your ice cream maker to churn. Follow manufactures instructions.
4
After the ice cream is done sprinkle in the homemade toffee and stir.
5
Homemade Toffee
6
Add brown sugar and butter to a small saucepan. Cook over low medium heat for ⏱️ 8-10 minutes whisking constantly. Continue to cook until a candy thermometer reaches 300 degrees. If the mixture is getting too brown turn down the heat.
7
Pour mixture onto a silicon baking sheet or greased parchment paper and allow to cool.
8
Once cooled break up the toffee into pieces and set aside. (I place them in a ziploc bag and use a mallet to crumble them up).
Nutrition Facts
calories
573 kcal
fat Content
44 g
serving Size
1 serving
sugar Content
39 g
sodium Content
67 mg
protein Content
4 g
cholesterol Content
145 mg
carbohydrate Content
44 g
saturated Fat Content
28 g
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