Butter Toffee Ice Cream Recipes

BUTTER TOFFEE ICE CREAM

Butter Toffee Ice Cream image

Butter Pecan flavored ice cream sprinkled with English Butter Toffee pieces.

Provided by Dippin' Flavors

Time 8m

Yield 1 Batch

Number Of Ingredients 3

Ingredients

2.5 gallons Ice Cream Mix (own source)
25 fluid ounces Butter Pecan Base \| ZDF008
20 ounces English Butter Toffee \| ZBB704

Steps:

Add the Butter Pecan Syrup to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the English Butter Toffee Pieces, turning the container occasionally to achieve uniform distribution of the ice cream and the toffee.

TOFFEE SAUCE

Toffee Sauce image

This is a great sauce for ice cream topping, or for a fruit fondue. Can also be used for topping cakes, as it thickens when it cools. Serve warm over ice cream, or place in fondue pot over low heat to keep warm and dip apples, pears, pineapple, strawberries, bananas, and orange wedges.

Provided by ANNETTE BROKENSHIRE

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 20m

Yield 20

Number Of Ingredients 6

Ingredients

½ cup butter
2 cups brown sugar
1 cup light corn syrup
2 tablespoons water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Steps:

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 44.9 g, Cholesterol 18.9 mg, Fat 6.3 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 74 mg, Sugar 36.4 g

TOFFEE CRUNCH ICE CREAM

Toffee Crunch Ice Cream image

I grew up on a farm where we had fresh eggs, milk and cream, so we often made homemade ice cream. Many years later, I'm back on a small farm where we have fresh eggs and I'm making ice cream again.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 6 servings (3 cups).

Number Of Ingredients 10

Ingredients

1 egg, lightly beaten
2/3 cup sugar
Dash salt
1 cup milk
3 ounces German sweet chocolate, melted and cooled
2/3 cup heavy whipping cream
2 tablespoons strong brewed coffee
3/4 teaspoon vanilla extract
2 Heath candy bar (1.4 ounces each), crushed
1/3 cup chopped pecans

Steps:

In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.

Nutrition Facts :

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