Brown Sugar Toffee Ice Cream With Dulce De Leche Swirl Recipe

Ingredients

• 2 cups heavy cream
• 1 cup half-and-half
• 1/3 cup granulated sugar
• 1/2 cup light brown sugar
• sea salt, 1 generous pinch
• 1 vanilla bean, split with the seeds scraped out
• 4 egg yolks
• 2 teaspoons vanilla extract
• 1/2-1 cup toffee pieces (according to your taste)
• 1 cup dulce de leche

Instructions

1. In a saucepan, combine 1 cup of heavy cream, half-and-half, sea salt, granulated sugar, and light brown sugar. Heat the mixture over medium heat until the sugars dissolve, stirring occasionally.
2. Add the vanilla bean seeds and pod to the saucepan, cover it, and let steep for about 30 minutes to infuse the flavors.
3. In a large bowl, pour the remaining 1 cup of heavy cream and place a mesh strainer on top. Set it aside for later use.
4. In a medium bowl, whisk together 4 egg yolks. Gradually pour the warmed milk mixture into the yolks while whisking constantly to temper the eggs, preventing them from scrambling.
5. Return the custard mixture to the saucepan and cook over low heat, stirring constantly with a heat-resistant spatula until the custard thickens and coats the back of the spatula.
6. Once thickened, strain the custard through the mesh strainer into the bowl with the heavy cream, discarding the vanilla pod.
7. Stir in the 2 teaspoons of vanilla extract, cover the mixture, and chill thoroughly in the refrigerator.
8. Once chilled, remove the vanilla bean from the mixture and freeze it in your ice cream maker according to the manufacturer’s instructions.
9. During the last few minutes of churning, gradually add the toffee pieces (1/2-1 cup) into the ice cream for even distribution.
10. In a small bowl, whisk the dulce de leche until smooth. When the ice cream is finished churning, pour it into a freezable container, alternating layers of ice cream with scoops of dulce de leche.
11. Gently swirl the ice cream mixture a few times to create a marbled effect, then freeze to your desired consistency.