In a small saucepan, place half the sugar (1/2 cup) and heat over low heat.
Heat sugar until it begins to caramelize, stirring often. When sugar begins caramelize, stir in the rest of the sugar (1/2 cup).
When sugar has completely melted, pour it over the foil lined cookie pan. Set aside to cool.
Once the caramel has cooled completely, place the foil with the caramel on a countertop (remove from pan).
With a rolling pin, roll over the hardened caramel to break the caramel into little pieces – large or small – I prefer smaller pieces.
You can transfer these pieces to a small container to make putting them in your ice cream easy.
Ice Cream Base
You can make the ice cream base while the caramel/toffee is cooling – or before making the toffee, since it to must cool.
Whisk eggs and sugar together in a bowl. Set aside.
In a saucepan, heat milk over med. heat until it just begins to boil.
Pour the heated milk over the beaten egg and sugar mixture. Whisk together.
Pour this mixture back into the saucepan and heat over low heat.
Continue to heat until the mixture thickens and begins to stick to the back of your spoon.
Place in refrigerator and chill about 2 hours until mixture has cooled completely.
Once cool, stir in heavy whipping cream and vanilla. Combine well.
Pour this ice cream base into your ice cream machine.
Churn 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.
Once this creme brulee ice cream recipe is complete, you can serve or place in freezer…and enjoy!
**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.