Toffee Ice Cream
I grew up with toffees of various kinds – English toffees in white wrappers, salt water taffy, and toffee apples at farm fairs. Toffee is different from caramel in that it uses dark brown sugar or molasses along with butter. When put in ice cream, it makes for an unbelievably rich and sweet experience.
I like leaving big chunks of the cooled candy in the ice cream, although I have also experimented with adding the toffee while it is still warm and letting it melt into the freezing ice cream mix. It turns the finished product toffee-coloured and gives it a uniform texture and flavour that is great if you like a smooth ice cream. This recipe uses cold toffee. Just be ready – it does stick to the teeth!
MURPHYS TOFFEE (TAIFI) ICE CREAM
- 130g sugar
- 5 egg yolks
- 240 ml cream
- 200 ml milk
- 100 grams of toffee candy
What to do:
- Beat the sugar and egg yolks together until thick and pale yellow.
- Bring the milk to a low simmer.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into the pan and place over low heat.
- Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
- Immediately remove from the heat.
- Allow to cool completely.
- Break up the toffee candy into small pieces. (This might be easier if the toffee is cold!)
- Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
- Fold the cream (gently stir) into the custard.
- Freeze using a domestic ice cream machine, adding the toffee when the ice cream is already quite solid.
- Otherwise, cover and place in the freezer, again adding the toffee when it has become semi-solid.
- If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.
To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.
Yield: 8 servings
This entry was posted on Friday, March 14th, 2008 at 3:02 pm and is filed under Ice Cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.