A recipe for vanilla toffee ice cream with a hint of rum flavor and milk chocolate English toffee chips.
Prep Time2 hourshrs20 minutesmins
Cook Time30 minutesmins
Total Time2 hourshrs50 minutesmins
Course: Dessert
Cuisine: American
Keyword: vanilla toffee ice cream
Servings: 4
Author: Laura Warnke
Ingredients
1Cupwhole milk
3/4Cupgranulated sugar
2Cupsheavy cream
1Teaspoonvanilla extract
1/2Teaspoonrum extract
1/3Cupmilk chocolate English toffee chips
Instructions
Using a medium bowl, combine the whole milk and granulated sugar. Mix with a spoon or whisk until it is dissolved. Stir in the heavy cream, vanilla, and rum extracts. Cover, refrigerate, and chill for 2 hours.
Following the directions on your ice cream maker, pour the mixture into the container and mix until thick, about 20-25 minutes. During the last 5 minutes sprinkle in the English toffee chips and let them become incorporated into the ice cream mixture.
This can be eaten immediately, or if you want a firmer ice cream, transfer into an airtight freezer container and place in the freezer at least 2 hours. During freezing, stir the soft ice cream once or twice to help keep the toffee chips from settling to the bottom. You may also sprinkle a few extra on the top for a nicer appearance after you have transferred it to a freezer container.
***If you really like the flavor of rum you can increase the rum extract to 1 teaspoon. If you do, you will taste the rum first, before the other ingredients. It is just a matter of personal preference. You may also leave out the rum flavoring if desired.
***This recipe is for a 1-1/2 quart ice cream maker container. Do not double this recipe, as the mixture will expand while it is being stirred in the ice cream maker.