Toffee Crunch Custard Ice Cream
Inspired by techniques from Serious Eats.
Based on our classic French custard, this version uses part brown sugar for a deeper caramel taste and has chopped butter toffee folded through after churning. Each spoonful has a little crunch.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- freezer bag and rolling pin
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 393 kcal |
| Protein | 5.1 g |
| Carbohydrate | 33.7 g |
| of which sugars | 32.5 g |
| of which free sugars | 28.8 g |
| Fat | 27 g |
| of which saturates | 15.9 g |
| Fibre | 0 g |
| Salt | 0.4 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 360 ml double cream
- 360 ml whole milk
- 6 large egg yolks
- 100 g light brown sugar
- 40 g caster sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tsp vanilla
Mix-ins
- 150 g hard butter toffee, chopped into small pieces
- 1
Make a paste. In the saucepan, whisk the yolks with the brown and caster sugars and 2 tbsp of the milk until smooth, with no lumps of sugar.
- 2
Add the liquid. Gradually whisk in the remaining milk and then the cream.
- 3
Cook. Stir over medium-low heat until the custard reaches 77-80 °C. Draw a finger across the coated spatula: a clean line means it is ready.
- 4
Season. Off the heat, stir in the salt and vanilla.
- 5
Chill. Strain, cool in the iced water and refrigerate for at least 4 h, or overnight for the best texture.
- 6
Prepare the toffee. Chop the toffee into mostly pea-sized pieces with a few larger shards, and keep them in the freezer until needed.
- 7
Churn and fold. Churn the custard, fold in the frozen toffee quickly, then freeze for at least 4 h.
Storage
Freeze, covered, for up to 2 weeks. The toffee slowly softens after about a week.
