Buttercrunch Toffee Ice Cream

This recipe, from Rebecca H. of West Des Moines, won second place in out 2019 Iowa State Fair Ice Cream Contest!

2 Cups whole milk
1 Cup heavy cream
2 Tbsp light corn syrup
1/2 tsp vanilla salt
1 Vanilla Bean, split and scraped
1 Cinnamon Stick
6 egg yolks
3/4 Cup sugar
1/4 Cup Butterchrunch Toffee

Place your ice cream base in the freezer the day before you want to make your ice cream.

In a medium saucepan, add milk, cream, corn syrup, salt, whole vanilla bean, vanilla bean seeds, and cinnamon stick. Bring to simmer then reduce heat to low.

In a medium bowl, whisk egg yolks and sugar until pale yellow in color, about 2 minutes. Slowly whisk in about 1/2 of the hot mixture in the yolks to temper and brig them up to temperature. Whisk the warm egg mixture back into the hot milk. Using a wooden spoon, constantly stir the mixture until it thickens, about 5 minutes. Make sure you keep the mixture from boiling, or the eggs will curdle. The custard is finished cooking when it coats the back of the spoon and does not drip when you draw your finger across. Transfer mixture to a clean bowl and place in an ice bath, let cool for about 30 minutes. Cover with plastic wrap directly on the custard and refrigerate overnight.

To make the ice cream:
Pour the custard into the ice cream maker. Churn using your ice cream maker’s instructions. While the ice cream is churning, chop the toffee into coarse chunks. Fold into ice cream as you remove it from the maker. Transfer to an air tight container and freeze.