Butter Brickle Ice Cream

A rich butter toffee flavored ice cream with toffee bits.

Course Dessert, Ice Cream

Cuisine American

Keyword butter brickle, ice cream, toffee

Prep Time 15

Cook Time 5

Additional Time 4 30

Total Time 4 50

Servings Servings

Calories 635kcal

Author Barb

Equipment

Heath Bar Bits O' Brickle

Ingredients

For the Butter Toffee Sauce

1 tablespoon salted butter
¼ cup packed light brown sugar
2 tablespoons heavy cream
¼ teaspoon vanilla extract
1 pinch salt

For the Butter Brickle Ice Cream

2 cups half and half
3 tablespoons butter
1 cup light brown sugar
4 tablespoons toffee sauce
2 cups heavy cream
1 teaspoon vanilla extract
1 cup Heath toffee bits
Dash of salt
Additional bits for garnish if desired

Instructions

To Make the Butter Toffee Sauce

Put the butter, brown sugar, cream and salt in a medium saucepan and stir until the butter melts.
Simmer over medium low heat without stirring for three minutes.
Remove from heat and stir in the vanilla extract.
Allow to cool while you make the ice cream base.

To Make the Ice Cream

Warm the butter, brown sugar and half and half over medium until the butter and sugar have melted. Add the sauce and vanilla, still until thoroughly mixed and chill for a minimum of 4 hours; preferably overnight.
Add the heavy cream and process the mixture in an ice cream machine.
Add the toffee bits at the end of processing just to mix them in.
Ripen in a container for a minimum of four hours before serving.

Notes

While this ice cream did freeze, it was never going to get as hard as some I've made but that bit of melting seemed to make it even more accurate...I also remember licking those dribbles that would find their ways down my forearm!

Nutrition