Salted Caramel Toffee Ice Cream

Salted Caramel Toffee Ice Cream
This week so far at work, I’ve been working 12+ hour days, in the office, getting ready to close a big deal.  That wouldn’t be anything new.  But, since this is SUCH a big deal, I have the president of the company calling me at my desk practically hourly.  Not kidding.And I have been all over the place trying to track down these documents we need.  Uptown, downtown, Brooklyn, Harlem.  You name it, I’ve seen it.  The one saving grace is that it is BEAUTIFUL out this week.  I mean, absolutely 100% beautiful.  It feels like spring has finally come to NYC.  Thank goodness!

The other benefit of spring and the impending summer?  ICE CREAM!  Yeah, you know I’m a sucker for ice cream.  No matter how tired I am when I get home, no matter how bad of a day it was, there is nothing that ice cream can’t fix.  When Nick at Dottie’s Toffee told me he loved ice cream, I couldn’t think of a better way to highlight the toffee than this!  This will put a smile on your face, no matter what kind of week you are having!!

Salted Caramel Toffee Ice Cream (adapted from Jeni’s Ice Creams)
Serves:  6 (6 cups)
2 cups whole milk
1 tablespoon plus 1 teaspoon corn starch
3 tablespoons cream cheese
1 1/2 teaspoons sea salt
2/3 cups sugar
2 tablespoons light corn syrup
1 1/4 cups heavy cream
2 cups toffee crumbles

Once the sugar caramelizes, the recipe moves quickly so to get ahead, prep the following first:

In a small bowl, whisk together 1/4 cup milk and corn starch.  In a large bowl, whisk together cream cheese and sea salt.  Set both bowls aside in easy reach.

In a heavy-bottomed saucepan, cook sugar over medium heat, until caramelized and amber-colored, stirring occasionally to evenly spread sugar.  Once it is caramelized, remove from heat and stir in, slowly, corn syrup and 1/4 cup heavy cream.  Be careful as it will spit.  Mix until fully combined and slowly continue to add the remaining heavy cream.

Return the pan to the stove over medium-high heat.  Add the milk and cook 4-6 minutes, at a rolling boil .  Add corn starch mixture and cook an additional minute until thickened.

Gradually whisk the caramel mixture into the cream cheese.  Place the bowl in an ice bath, until cooled to the touch.  Stir in the toffee crumbles.  Pour into an airtight container and store in the freezer until firm (3-4 hours).  Serve immediately or keep frozen until ready to use (up to 1 week).

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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