A Bone

Sorry for the lack of updates. But here's some ice cream I recently made!

Ice Cream:

Ingredients:
5 Egg Yolks
1 cup heavy cream
1/2 cup milk
1/2 cup honey
1/4 cup plain white sugar
1 tsp. salt
1/2 stick butter

Place a sauce pan over medium heat. Add butter. Let butter melt and continue to cook until the butter browns a bit.

Once butter is brown add cream, milk, honey, and salt. Stir to incorporate. Some of the butter might separate and float to the top, but that's ok; the world's an imperfect place.

Let mixture cook (stirring occasionally) until the milk and cream scald just a bit.

Meanwhile beat eggs and sugar together at a medium speed until the mixture has turned pale in color and forms ribbons. (If you pull the mixing blade away from the mixture it should ribbon a bit).

Place the egg/sugar mixture on a medium-low speed. SLOWLY pour the hot milk mixture into the eggs.

Place mixture back into the pan and place over medium low heat. Stir CONSTANTLY. The mixture should begin to thicken. Once the mixture is thick enough to coat the back of a spoon remove it from the heat.

Pour mixture into a container and let chill. You can speed this up by placing the mixture into an ice-bath.

The mixture is ready to be churned in your ice-cream maker.

TOFFEE

1 cup brown sugar
1/2 cup white sugar
1/2 stick butter
1/2 cup heavy cream

Combine all ingredients in a saucepan over medium high heat. Stir constantly until the mixture reaches the soft crack stage (290 degrees) with a candy thermometer. If you don't have one use the ice bath method to check. (place a bit of the soon to be toffee into a bowl of ice water. if it immediately hardens and is not chewy at all, its ready). This will take 7-10 minutes.

Pour the mixture onto a parchment paper lined cookie sheet and spread evenly. Let sit and cool.

Once the ice cream is done churning break small pieces of the toffee into the icecream. Place in a large container in your freezer and let set for at least 30 minutes before consumption.