OLD-FASHIONED BUTTER BRICKLE ICE CREAM

When I was a child growing up in Washington, DC, I loved to go to High's Ice Cream Store and buy a cone of Butter Brickle Ice Cream for 5 cents. It was my absolute favorite flavor. My second favorite was Chocolate Ripple.

I think this recipe is even better than what I remember. The toffee bits are easy to make but if you don't want to make it, look for a bag of either Heath's Toffee Bits or Bits O Brickle in your super market. 

Homemade Toffee

½ cup (1 stick) unsalted butter

½ cup light brown sugar

Butter Brickle Ice Cream

2 T unsalted butter

¾ cup packed light brown sugar

2 cups half-and-half

1 t pure vanilla extract

2 cups heavy whipping cream

Pinch of sea salt

To Make the Homemade Toffee:

In a small saucepan, add the brown sugar and butter.

Bring to a boil, lower heat slightly and let gently boil until a candy thermometer reaches 300 degrees F.

Pour mixture onto a baking sheet and allow to cool completely.

Once it is cooled, break up the toffee into pieces and place in a resealable plastic bag.

Using a rolling pin, break up the toffee into small pieces.

To Make the Ice Cream:

In a large saucepan over low heat, warm the butter, brown sugar, and half-and-half until the butter and sugar have melted.

Turn off heat and add the vanilla extract.

Let cool to room temperature and then add the heavy cream.

Pour into a covered container and refrigerate until completely chilled.

Pour the mixture into an ice cream maker and freeze, according to manufacture’s instructions.

Scoop ice cream out of ice cream maker, into a large covered container and stir in the toffee bits.

Freeze until ready to serve.

Makes 1 quart