To make the toffee, line a cookie sheet with aluminum foil.
Then in a small saucepan, place half the sugar (1/2 cup). Heat over low heat.
Stirring frequently, continue to heat sugar until it begins to caramelize. When this begins to happen, add the remaining 1/2 cup of sugar.
When the sugar has melted completely, remove from heat and pour the melted sugar over the aluminum lined cookie sheet. Set aside to cool.
To speed up the cooling, you can put the melted caramel in the fridge.
Once the caramel has cooled completely, remove the aluminum foil with the caramel from the cookie sheet and place on a flat work surface.
Roll over the hardened caramel with a rolling pin, breaking up the caramel into little pieces – whatever size you desire – I prefer smaller pieces.
Place pieces in a cup for easy transfer to your ice cream.
Ice Cream Base
You can make the ice cream base while the caramel/toffee is cooling.
Combine milk with sugar and stir until sugar dissolves completely.
Stir in heavy whipping cream and vanilla. Combine well.
Pour this ice cream base into your ice cream machine.
Mix about 25-30 minutes or according to manufacturer’s instructions.
Remove ice cream from ice cream maker and place in a storage container.**
Add caramel pieces (including any caramel powder that may have been produced when you broke it up.
Stir caramel pieces into ice cream.
Serve or place in freezer…and enjoy this creme brulee ice cream recipe!
**Helpful Hint: Do NOT add caramel pieces to the ice cream maker while it is churning. I broke my caramel pieces up small – about the size of chocolate chips – and tried this. It doesn’t work. It’s not good for your ice cream maker.