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Caramel Almond Toffee Ice Cream




Source of Recipe


Chow


Recipe Introduction


Makes about 1 quart. Tried. Not sure the caramel is worth it, would be great vanilla ice cream with heath bar chips (which is what I used)


Recipe Link: http://www.chow.com/recipes/12553-caramel-almond-toffee-crunch-ice-cream

List of Ingredients




½ cup sugar
¼ cup half-and-half
2 tablespoons unsalted butter
1 tablespoon light corn syrup
6 large egg yolks, at room temperature
2/3 cup sugar
2 cups half-and-half
1 cup heavy cream
1 tablespoon vanilla extract
¾ cup coarsely chopped roasted almonds (see Note)
½ cup coarsely chopped Heath Bars (about 1½ 1.4-ounce bars)

Recipe



To make the caramel: In a medium-size saucepan, heat the sugar over medium heat, stirring, until it melts and turns a light amber color. Stir in the half-and-half, butter, and corn syrup, and continue stirring until smooth and thick, about 2 minutes. Remove from the heat and allow to cool to room temperature. Wrap tightly with plastic wrap and refrigerate until completely chilled, preferably overnight.
To make the ice cream: In a medium-size bowl, with an eggbeater or a whisk, beat the egg yolks until creamy, 2 to 3 minutes. Add the sugar and beat until incorporated. Set aside. In a double boiler, over simmering water, scald the half-and-half. Add ½ cup of the half-and-half to the egg mixture, stirring to warm the egg yolks. Return the entire mixture to the double boiler and continue to cook, stirring constantly, until the mixture coats the back of the spoon, about 10 minutes. Remove from the heat and place the pot in a bowl of cold water. Cool the custard to room temperature (about 45 minutes), stirring once about halfway through to prevent a skin from forming on the top. When the custard has cooled to room temperature, stir in the heavy cream and vanilla. Cover and refrigerate until completely chilled, preferably overnight. Pour into an ice cream machine and freeze until partially set, about 20 minutes. Stir in the almonds and Heath Bars, and continue freezing until firm, about 5 more minutes, following the manufacturer's instructions. Turn off the ice cream machine, and using a small offset spatula or knife, swirl in the caramel.