This Butter Brickle Ice Cream recipe is rich, buttery smooth, and taken to the next level with easy homemade toffee.
Add half and half, butter, brown sugar and vanilla to a medium saucepan. Over low heat cook until sugar dissolves, stirring occasionally. Take off of the heat and add in the heavy cream. Refrigerate mixture for 2-4 hours or overnight.
Take chilled ice cream out of the refrigerator and add to your ice cream maker to churn. Follow manufactures instructions.
After the ice cream is done sprinkle in the homemade toffee and stir. Find out how to make homemade toffee in the next stories -->
Add brown sugar and butter to a small saucepan. Cook over low medium heat for 8-10 minutes whisking constantly. Cook until a candy thermometer reaches 300F.
Pour mixture onto a silicon baking sheet or greased parchment paper and allow to cool.
Once cooled break up the toffee into pieces and set aside.
Add some to the top before freezing. Wait (im)patiently until it’s frozen, and enjoy!