from Sticky, Gooey, Creamy, Chewy
2 cups heavy cream
1 cup whole milk
1/3 cup granulated sugar
1/2 cup light brown sugar, split with the seeds scraped out
1 generous pinch sea salt
1 vanilla bean
4 egg yolks
2 teaspoons vanilla extract
1/2-1 cup toffee bits (according to your taste)
1 cup dulce de leche
Heat the milk, 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. 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.