I know I say this every time we make ice cream, but we are having so much fun with this machine! Once you get the basic recipe down (or memorized in my case), it’s really easy to come up with whatever concoctions you want make. I see why places like Nuberri are so popular, because it’s really easy to have one base ice cream/frozen yogurt as your base and then add on for there. However, instead of ours being toppings, we get to dictate the actual ice cream flavor! We have experimented with vanilla extract, peppermint extract, and caramel sauce, but not much beyond that. We have a Torani hazelnut bottle in the cupboard that I think we might tackle in the near future, once we run out of Girl Scout cookies, which is our most recent ice cream addition!
For this recipe in particular, it was really fantastic to swap out regular sugar for brown sugar because it added a completely different eating profile to the ice cream. Yes, I said eating profile, not flavor profile (although that changed too). What I mean by this is that when you went to actually physically eat the ice cream, there was a graininess to it that is not present when you use regular white sugar. The brown sugar added a broader texture, as well as enhanced the flavor of the ice cream overall. I, for one, always prefer brown sugar to white sugar, so I particularly enjoyed this batch of ice cream!
Brown Sugar Heath Ice Cream (serves 6)
2 egg yolks, separated
3/4 cup brown sugar, separated
2 cups heavy cream
1 cup 2% milk
1 tsp. pure vanilla extract
A drizzle of caramel sauce (about 1/2-3/4 tbsp)
4-6 oz. Heath toffee bits
Mix the egg yolks and 1/4 cup sugar together until eggs are light yellow in color and fluffy. Whisk in the rest of the sugar. Then add the cream, milk, vanilla extract, and caramel sauce, whisking together until completely combined. Chill in fridge for at least 2 hours. When chilled, pour into ice cream maker. Add Heath toffee bits 5 minutes before completion of ice cream. Enjoy!