English Toffee Ice Cream

Today is the anniversary of our 1st date! I told my husband, “We’re celebrating with ice cream!” He said,  “Ice cream! I’m all about ice cream!” What a surprise! My husband and my Dad are crazy about ice cream, Rocky Road in particular. But today I go back to one of my favorite childhood sweet treats; one my Mom and I used to make at Christmas. English Toffee! 

Speaking of sweet…that is exactly what I thought of my “future husband” on our first date. What a sweet man! Yes, I knew he was “the one” on our first date. We met each other through the Building Industry in San Diego. I was selling New Homes for developers and he was doing feasibility studies for builders. This was not a simple boy meets girl, they date, get married….you know, kind of thing. Our relationship and life has always been unique. When we look back at the path to each other, we realize our paths had crossed many times before. David was the  guy at the cheese platter. I slid in sideways after work, starving with only a few pieces of cheese left on the platter, blood sugar dropping, right before the Oktoberfest party was over. He was the unknown speaker I requested for a sales meeting. And then early one morning, at an awards breakfast, I spotted him from across the room. This guy kept popping up in my life. I turned to my girlfriends, pointed him out and asked them to get the scoop on him. Well, as good girlfriends do, they were on a mission! Soon I knew he was available, we had associates in common, one of them who knew both of us well, and thought we would really like each other.

She asked if he knew me. He said he knew of me and was interested. Yes! David called on Valentine’s Day and the conversation flowed easily and we laughed, a lot, which is always a good sign. A guy can be good looking but if you have nothing to talk about, well that’s either a short relationship or a very long boring relationship! Our 1st date was to meet for a simple cocktail to get to know each other. But that turned into dinner, a stroll through the local art galleries, on to a glass of wine at a piano bar and a walk along the pier at La Jolla Cove. What could have been an hour for a drink rolled comfortably into 7 hours! It was a perfect 1st date! Not planned, no big expectations, just hopes and that is the way it has been for us. We still have so much to talk about, so many adventures we are planning and he is still “the one!” 

English Toffee Ice Cream Ingredients

For the love of ice cream! The magic that makes all of us a kid again!

Heat milk, cream, sugar

Heat the milk, sugar, salt, and 1/2 cup of the heavy cream together in a medium saucepan to a simmer. 

Cream in ice bath

Set a medium-sized bowl in a larger bowl that’s partially filled with ice water. This is an ice bath and will help to cool down the custard faster. Place a mesh strainer over the medium bowl and pour the remaining 1 1/2 cups of cream into the medium bowl to chill. Set aside.

Whisk yolks

Whisk together the egg yolks in a small bowl until slightly lighter in color, about 2 minutes.

Temper egg yolks

Gradually add some of the warm milk to the yolks, whisking constantly. This will temper the mixture and not allow the eggs to scramble.

Pour back into pot

Add the rest of the egg yolks, stirring to combine and add back into the saucepan.

Nappe custard

Cook over medium heat, stirring constantly and scraping the bottom of the pot with a wooden spoon, until the custard thickens and coats the back of the wooden spoon, about 2 minutes. Don’t over cook or your eggs will start to scramble.

Strain custard into cream

Remove from heat and immediately pour the custard through the strainer into the cream. Stir the custard until cool.

Add vanilla to custard cream

Add the vanilla, stir to combine and then chill thoroughly in the refrigerator. Or you can speed up the process and place the custard in the freezer for 15 minutes or so. Just enough to chill it and no more.

Pour custard into ice cream maker

Freeze the custard in your ice cream maker according to the manufacturer’s instructions. This should take about 20-30 minutes.

Crush the Heath Bars

Crush the Heath Bars in a freezer bag with the smooth side of a meat mallet or hammer. Leave chunks and not just candy dust.

Add crushed Heath Bars

When mixture begins to get thick, about 15 minutes into the freezing process, gradually pour in the crushed Heath Bars and proceed with manufacturers directions.

English Toffee Ice Cream ready for freezer

The ice cream will be at the soft serve stage now. Place into a quart container and freeze for 4 hours or overnight. Yields 1 quart and a little more. Hmmm…..what to do with the little extra……2 spoons and the bowl of the ice cream maker sounds like a perfect patio break for the husband and me 🙂

English Toffee Ice Cream
Serves 8
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
4 hr 35 min
Prep Time
15 min
Cook Time
20 min
Total Time
4 hr 35 min
437 calories
35 g
203 g
31 g
5 g
17 g
141 g
110 g
31 g
0 g
12 g
Nutrition Facts
Serving Size
141g
Servings
8
Amount Per Serving
Calories 437
Calories from Fat 274
% Daily Value *
Total Fat 31g
48%
Saturated Fat 17g
86%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 203mg
68%
Sodium 110mg
5%
Total Carbohydrates 35g
12%
Dietary Fiber 0g
2%
Sugars 31g
Protein 5g
Vitamin A
22%
Vitamin C
1%
Calcium
11%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup whole milk
  2. 3/4 cup sugar
  3. Pinch of salt
  4. 2 cups heavy cream
  5. 1 teaspoon vanilla extract
  6. 5 large egg yolks
  7. 6 ounces of crushed Heath candy bars
Instructions
  1. Heat the milk, sugar, salt, and 1/2 cup of the heavy cream together in a medium saucepan to a simmer.
  2. Set a medium-sized bowl in a larger bowl that’s partially filled with ice water. This is an ice bath and will help to cool down the custard faster. Place a mesh strainer over the medium bowl and pour the remaining 1 1/2 cups of cream into the medium bowl to chill. Set aside.
  3. Whisk together the egg yolks in a small bowl until slightly lighter in color, about 2 minutes.
  4. Gradually add some of the warm milk to the yolks, whisking constantly. This will temper the mixture and not allow the eggs to scramble.
  5. Add the rest of the egg yolks, stirring to combine and add back into the saucepan.
  6. Cook over medium heat, stirring constantly and scraping the bottom of the pot with a wooden spoon, until the custard thickens and coats the back of the wooden spoon, about 2 minutes. Don't over cook or your eggs will start to scramble.
  7. Remove from heat and immediately pour the custard through the strainer into the cream. Stir the custard until cool.
  8. Add the vanilla, stir to combine and then chill thoroughly in the refrigerator. Or you can speed up the process and place the custard in the freezer for 15 minutes or so. Just enough to chill it and no more.
  9. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. This should take about 20-30 minutes.
  10. Crush the Heath Bars in a freezer bag with the smooth side of a meat mallet or hammer. Leave chunks and not just candy dust.
  11. When mixture begins to get thick, about 15 minutes into the freezing process, gradually pour in the crushed Heath Bars and proceed with manufacturers directions.
  12. The ice cream will be at the soft serve stage now. Place into a quart container and freeze for 4 hours or overnight. Yields 1 quart and a little more.
beta
calories
437
fat
31g
protein
5g
carbs
35g
more
Life of the Party Always! http://lifeofthepartyalways.com/
 

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top

";