- 2 cups heavy cream*
- 1 1/2 cups whole milk*
- 1/2 cup Heath toffee bits, without chocolate (available at Target near the chocolate chips)
- 4 egg yolks*
- 3/4 cup granulated sugar*
- 1 teaspoon vanilla extract*
- 3 Heath candy bars, crushed
In a medium sauce pan, mix together the heavy cream, milk, and Heath toffee bits. Heat over medium heat until the mixture begins to bubble. Reduce heat to low and allow to simmer for approximately 10 minutes, stirring occasionally. Remove pan from heat.
Side note: The toffee bits will dissolve in the heated milk mixture leaving behind small chunks of almond…not to worry, though – we’ll deal with that pesky almond shrapnel later.
In a medium-sized mixing bowl, combine the egg yolks and sugar with a hand mixer for 2 minutes on medium speed. The yolks will turn pale yellow. Transfer half of the heated liquid to a container which will allow you to easily (and slowly) pour the heated liquid into the egg yolks and sugar. This tempering must be done in a slow, steady stream WHILE the hand mixer is running to prevent the eggs from scrambling. Scrambled egg yolks do not a good ice cream make. Now, I know this step seems scary for egg-tempering virgins. Heck, I was nervous the first time I tried it, but believe me when I say tempering is easier than you think and adding egg yolks is essential for thick, creamy ice cream. Also, confidence is key – you can do it!
Once you’ve finished mixing the separated milk/cream/toffee to the egg yolks and sugar, add the now tempered egg cream back to the sauce pan with the remaining milk/cream/toffee mixture. Return pan to heat (back to medium), stirring constantly, until the mixture thickens and coats the back of a spoon. This can take 3-5 minutes. You will see and feel the liquid thickening while stirring, and when you can drag your finger across the back of the spoon, leaving a clean path with no bleeding liquid, your ice cream mix is ready. Pour into a bowl through a mesh strainer (good-bye almond shrapnel), stir in the teaspoon of vanilla, and cover with plastic wrap. (Make sure the plastic wrap is pressed down into the bowl and touching the custard to prevent a film from forming.) Place in the refrigerator overnight to get nice and cold.
The next day, pour the ice cream into your ice cream maker according to the manufacturer’s instructions adding the crushed Heath bars during the last five minutes. For soft-serve consistency, enjoy immediately. If you’re like me and like your ice cream a little more, for lack of a better word, hard, store in the freezer for a few hours. Just an FYI – because of the extra sugar from the toffee, I did notice that this ice cream does not harden completely, so don’t be surprised if it retains some of its soft-serve attributes.