Vanilla ice-cream with toffee swirl

It was much too hot to bake something, so I made ice-cream. It is a really nice and easy ice-cream, but in my ice-cream maker it did form some crystals. I think this would be less in a custard-based ice-cream, which would probably taste creamier as well. But I’ll have to test that.

The toffee sauce is really a sauce, it is nicely pourable and not too sticky. It is also quite fast and easy to make. You could also serve it as a sauce with the ice-cream instead of swirling it in, or serve it with something else.

Toffee Swirl Ice-cream

Vanilla ice-cream with toffee swirl (600 ml)
From “500 ijsrecepten – Alex Barker”

75 g sugar
475 ml cold milk (preferably full fat)
2 tsp vanilla extract
240 ml cold cream, whipped
toffee sauce

Heat half of the milk with the sugar on low heat until the sugar has dissolved. Add the rest of the milk and the vanilla extract and leave to cool.
Fold the whipped cream in and pour into an ice-cream maker. Follow the manual of your ice-cream maker on how to churn the ice-cream, but it will probably take 30-40 minutes to freeze. After churning, add some toffee sauce and stir a little to form swirls. Place 15 minutes in the freezer to harden, then serve with some extra toffee sauce.
The ice-cream can be kept (well covered) in the freezer for 3 months, but it will gradually will crystallize more, fresh it is tastiest. Take the ice-cream out of the freezer 15 minutes before serving to get it to soften a bit.

Toffee sauce (400 ml)
From “500 ijsrecepten – Alex Barker”

115 g butter
115 g brown sugar
120 ml golden syrup
120 ml cream
1/2 tsp vanilla extract

Melt the butter, brown sugar and golden syrup together in a saucepan on low heat. Turn up the heat and cook 3-4 minutes. Take from the heat and stir in the cream and vanilla extract. Leave to cool completely. Can be kept in the fridge for 8 days.

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