Recipe for Homemade Toffee Ice Cream
1 unopened tin of condensed milk
NOTE: This is to make the toffee. You will need to gently simmer the unopened tin in a pan of water for approx 3 hours and then leave to cool before starting to make your toffee ice cream. Do NOT open the tin until cooled.
1/2 pint (250ml) double (heavy) cream
1/2 pint (250ml) milk
4 egg yolks
4oz (100g) caster sugar
Put the milk into a saucepan and scald it (bring slowly to boiling point). In a separate bowl, beat and mix the egg yolks and caster sugar together until thick and then stir in the cooled 'toffee'. Pour into this bowl the hot milk and stir well until smooth, then pour the mixture back into the saucepan and gently heat it, keeping stirring until the custard thickens.
IMPORTANT: DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you test the mixture over the back of your spoon and it forms a film then it's time to remove the saucepan from the heat and let the mixture cool thoroughly.
Transfer the cooled mixture into an ice cream maker. and follow the manufacturer's instructions.
There are lots of unusual ice cream recipes to try. Click here for a list of my favorites over the years. From licorice toffee to avocado, green tea and rhubarb and lots more, the scope of what you can make will surprise you.