Brown Sugar Toffee Ice Cream With Dulce De Leche Swirl

Recipe by Roxanne J.R.
READY IN: 30mins




  • Heat half&half, 1 cup of the cream, salt, and both sugars in a saucepan. Add the vanilla bean seeds and pod to the mixture.
  • Cover the saucepan and let steep for about 30 minutes.
  • Pour the rest of the cream into a large bowl and set a mesh strainer on top. Set aside.
  • In a medium bowl, whisk the egg yolks together and slowly pour in the warmed milk mixture, whisking constantly.
  • Pour the contents back into the pan and cook over low heat, stirring constantly with a heat-resistant spatula until the custard thickens.
  • Strain the custard into the heavy cream.
  • Put the vanilla bean back into the custard and cream.
  • Stir in the vanilla extract and chill thoroughly.
  • When chilled remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.
  • During the last few minutes of churning, add the toffee bits to the ice cream so that they can be evenly distributed.
  • Whisk the dulce de leche in a small bowl.
  • When the ice cream is finished churning, pour it into a freezable container, alternating scoops of ice cream with scoops of dulce de leche.
  • Gently swirl ice cream mixture a few times to mix things up.
  • Freeze to desired consistency.
  • Enjoy!