BUTTER TOFFEE ICE CREAM

BUTTER TOFFEE ICE CREAM image

Yield 4 servings

Number Of Ingredients 9

3 1/2 T unsalted butter
2/3 c packed golden b sugar
1/2 c half and half
1/8 t salt
2 lge eggs
2 c heavy whipping cream
2 T butterscotch liqueur or Scotch
1 t vanilla extract
1/2 c toffee bits (such as Skor)

Steps:

Melt butter in heavy small saucepan over med heat. Whisk in sugar, then half and half and salt. ZBring just to simmer, stirring to dissolve sugar. Whisk eggs in med bowl to blend. Gradually whisk in hot half and half mixture. Return mixture to same saucepan. dcook over med-low heat until mixture thickens and finger leaves path on bak of spoon when drawn across, stirring constantly, about 3 min. Stir in cream, butterscotch liqueur, and vanilla. Strain into med bowl. Cover and chill until cold, about 2 hrs. Process cream mixture in ice cream maker according to manufacturer's instructions. Add toffee bits about 3 min before ice cream is done. Transfer to container; freeze. Can b made 1 day ahead. Keep frozen.