Description
Creamy homemade ice cream with nutty brown butter and crunchy toffee bits. A perfect contrast of flavors and textures.
Ingredients
Scale
- 480 ml whole milk
- 480 ml heavy cream
- 6 large egg yolks
- 200 g granulated sugar
- 100 g light brown sugar, packed
- 30 ml corn syrup
- 60 g unsalted butter for custard
- 120 g unsalted butter for toffee
- 1 tsp vanilla bean paste or 1 split vanilla bean
- 1/2 tsp fine sea salt
- A pinch of baking soda
- Optional: 60–100 g chopped toasted pecans
Instructions
- Brown the butter in a heavy saucepan over medium heat for 6–8 minutes until golden brown.
- Warm milk and cream with vanilla in the same pan until tiny bubbles form.
- Whisk yolks with sugars until pale, then whisk in corn syrup.
- Temper and cook custard over medium-low heat until it reaches 82°C (180°F).
- Strain custard and chill in an ice bath, then refrigerate for at least 4 hours.
- Make toffee: heat butter, sugar, and corn syrup until boiling, then cool and break into shards.
- Churn the chilled custard in an ice cream maker until soft-serve consistency.
- Fold in toffee and pecans, transfer to a container, and freeze until firm for at least 2 hours.
Notes
Use high-quality unsalted butter for the best flavor and texture. Optional pecans add a nice crunch.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 27g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 140mg