Toffee ingredients:
Ice Cream ingredients:
Preparing the toffee:
-Place the slivered almonds (in a single layer) onto a parchment-lined baking sheet. Place the baking sheet into
your unheated oven, and then set the temperature to 350 degrees.
-By the time your oven reaches 350 degrees, the almonds should be just beginning to toast.
Remove them from the oven at this time.
-While the almonds are toasting, prepare the butter toffee. Melt the butter in a medium saucepan
over medium heat. As soon as the butter is melted, stir in the brown sugar.
-Stir continuously until it begins to boil. Continue to stir for an additional 4 to 5 minutes while it
boils, until it pulls from the side of the saucepan and holds itself together.
-Remove your toffee from the heat and immediately pour it over your toasted almonds. Allow it to cool as you
prepare your ice cream.
Preparing the ice cream:
-Stir the egg yolks briskly using a fork.
-Set up an ice bath with two bowls.
-Heat the milk in a large saucepan over low/medium heat until it reaches 175 degrees.
-Add a pinch of salt and whisk in the sugar, stirring until completely dissolved.
-Temper the eggs by whisking in about 1/3 cup of the hot milk mixture.
-Whisking constantly, add the tempered eggs back into the saucepan.
-Continue to whisk over low/medium heat, until thick enough to coat the back of a metal spoon and the
thermometer reads between 160 and 175 degrees. Do not allow the mixture to boil.
-When the mixture has thickened and reached the desired temperature, pour it into the ice bath.
-Allow the mixture to sit in the ice bath for a few minutes, stirring occasionally to dissipate the heat.
-Whisk in the heavy cream and the almond extract.
-Cover the bowl with plastic wrap and refrigerate to chill, at least one hour. Overnight is fine, just
be sure the plastic wrap is covering the surface of the liquid so that a skin does not form.
-After the mixture has chilled, pour it into your ice cream maker and freeze according to the
manufacturer's directions.
-Break your prepared slab of toffee in half. Chop one half into 1/2" pieces.
-When the ice cream has finished, pour the chopped toffee into the machine while it is still running and let it
churn for about 30 seconds, until it is thoroughly mixed in.
-Transfer the ice cream into a container for freezing.