Ever since it started getting warm out I’ve been craving ice cream. It’s pretty rare, though, for me to find my favorite flavor, Butter Brickle. It’s a very simple flavor: creamy, buttery ice cream with bits of crunchy toffee. I don’t know why I never see it in the stores anymore. I get a little too excited when they happen to have some at my favorite local ice cream shop. I finally decided it was time to try to make some on my own. This recipe was one of the only ones I could find, so I’m very glad it turned out to be just what I was craving!
2 cups half-and-half
1 cup brown sugar
2 tablespoons butter
1 1/2 teaspoons butter flavor extract
1 teaspoon vanilla extract
2 cups whipping cream
3/4 cup toffee pieces (I used Health Bits o’Brickle)
In a medium saucepan, combine half & half, brown sugar, and butter.
Stir constantly over low heat.
When mixture becomes bubbly around the edges of the pan, remove from heat. (This never really got bubbly around the edges for me, I just went until it started to bubble)
Chill this mixture along with the bowl of your ice cream freezer.
Before freezing, add whipping cream and both extracts, mix well.Freeze according to your ice cream maker directions.
Add toffee bits after freezing process.
This was very rich and creamy, you can really taste the butter flavor. I wasn’t sure I wanted to share this because it was so good! I did share with my husband and my mom, and we even let Sam have a little taste. Everyone really enjoyed it. The only problem I found was that 1 quart didn’t last long!
The holiday season always makes me feel like baking. I have a few favorites that I make every year, but I’m always looking for new ones too. Here’s a recipe I thought I’d try.
Peanut Butter Toffee Chip Cookies
1/2 cup shortening
3/4 cup peanut butter
1&1/4 cups packed brown sugar
3 tbsp milk
1 tbsp vanilla extract
1&1/2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1&1/3 cup (8 oz pkg) milk chocolate toffee bits
Heat oven to 375. Beat shortening, peanut butter, brown sugar, milk and vanilla until well blended. Add egg and beat until just blended. Combine flour, baking soda and salt and gradually beat into peanut butter mixture. Stir in 1 cup toffee bits. Drop by teaspoonfuls onto ungreased cookie sheet, top each with reserved toffee bits. Bake 7-8 minutes or until set.
These turned out pretty good and were very easy to make. They just might have to make a more regular appearance! 🙂
Every time I pass a candy store I’m tempted to go in and pick out a treat. Usually if I give in and pick something out, I get some toffee. So I decided I would try to make some for myself.
Below is the recipe I used, though I would cut back a bit on the almonds. I didn’t quite use a full cup and it’s still a bit too nutty for me.
1 cup sliced or slivered almonds, toasted
1 1/4 cups firmly packed light brown sugar
2 tablespoons water
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
6 ounces bittersweet or semisweet chocolate, coarsely chopped (I used 6 oz semisweet choc chips)
Preheat oven to 350 degrees F . Place almonds on a baking sheet and bake them for about 8 minutes, or until golden brown and fragrant. Set aside to cool.
Once the nuts have cooled to room temperature, place in a food processor, fitted with a metal blade, and pulse the almonds until they are finely chopped. Sprinkle half of the nuts in an 8 by 10 inch rectangle on a buttered or oiled baking sheet. Set aside.
In a medium-sized, heavy saucepan combine the brown sugar, water and butter. Have the baking soda and vanilla extract ready. Bring the sugar mixture to a boil and cook. Stir as little as possible and use a wooden spoon to help prevent sugar crystallization. Continue until the mixture reaches 285 degrees F (soft-crack stage) on a candy thermometer. Immediately remove the saucepan from the heat as the temperature will continue to rise. Add the baking soda and vanilla extract and stir to combine.
Immediately pour this mixture evenly over the nuts on your baking sheet. Then place the chopped chocolate over the hot toffee. After a few minutes the chocolate will be soft enough to spread with an offset spatula in an even layer over the toffee. Sprinkle the remaining chopped almonds over the melted chocolate.
Cool completely and then cut using a sharp knife or break into pieces.
Store in an airtight container, at room temperature, for 7 – 10 days.