Oh. My. Word. I’ve talked a lot about the Ample Hills Creamery Cookbook and how much I love the actual ice shop, but I wasn’t quite prepared by how tasty and creamy this recipe tastes. It’s amazing that a little milk powder makes all the difference.
Another little something that makes a tremendous difference is a candy thermometer. I didn’t actually own one until after I made toffee, but let me tell you, having a candy thermometer would have made much better toffee. Whenever I make something with cooked sugar, I just wing it and don’t pay attention to actual temperatures. In this case, it was needed.
My toffee was soft, like a caramel. If I had cooked it to the proper temperature, the toffee would have been harder and more toffee like. I have recently purchased a candy thermometer like a proper food blogger, so I look forward to making more (hard) toffee in the future!
Please, please, please, make this ice cream. It’s going to change your life! You don’t need toffee bits or anything special; the vanilla ice cream is the best I’ve ever had all on its own. The ice cream is sweet but not over powering, the vanilla flavor shines, and it is so creamy and smooth on the tongue. Summer is here, it’s time for the best ice cream ever!
Toffee Crunch Vanilla Ice Cream
Adapted from Ample Hills Creamery, page 168
Yield – 1 quart
1 cup (2 sticks) + 1 tablespoon unsalted butter
1 cup + 2 tablespoons organic cane sugar
1/4 cup packed dark brown sugar
2 tablespoons water
3/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
5 ounces bittersweet chocolate
Vanilla Ice Cream
3/4 cup organic cane sugar
1/2 cup skim milk powder
1 2/3 cup whole milk
1 2/3 cup heavy cream
1 vanilla bean
30 coffee beans (or 1 Trader Joe K-cup)
3 egg yolks
splash of vanilla extract
- Toffee – Line a cookie sheet with parchment paper and liberally grease the pan and paper.
- In a medium saucepan combined the butter, both sugars, salt and water. Cook and stir until the butter is melted and all the ingredients are combined.
- Stop stirring and heat until the mixture reaches 305 ˚F on a candy thermometer; be careful.
- Turn off the heat and stir in the baking soda and vanilla. Pour into the prepared pan evenly.
- Let sit for a few minutes and then sprinkle the chocolate over the top. Once the chocolate has melted, spread in an even layer.
- Allow the toffee to cool and then refrigerate until brittle. Cut into small pieces.
- Ice Cream – Place the bowl of your ice cream maker in the freezer the night before.
- Prepare an ice bath in a large bowl.
- Combine the sugar, skim milk powder, and milk in a medium saucepan. Whisk until well combined. Whisk in the cream.
- Split the vanilla bean and add the seeds plus the bean pod to the saucepan with the coffee.
- Stir and cook until the mixture thickens.
- Whisk the egg yolks in a small bowl and whisk in a little of the hot cream mixture slowly to temper the eggs. Once the eggs are tempered, return to the pan and cook until the mixture reaches 165 ˚F.
- Stir in the vanilla and strain the mixture with a fine mesh sieve into a clean bowl. Place this bowl in the ice bath.
- Once the mixture cools completely, churn according to the directions of your ice cream maker.
- Fold in the toffee bits and place in a freezer safe container for several hours to firm up.