Bob's Butter Brickle Ice Cream

Bob's Butter Brickle Ice Cream

R. B. Miller

"The basic recipe for this ice cream is well over one hundred years old having been handed down from my great grandparents. It has been a family favorite for generations and can be easily adapted for plain vanilla, chocolate or just about any other type of ice cream."
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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 20 servings



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Directions

  • Prep

  • Cook

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  1. Beat eggs well. In a sauce pan on very low heat add all ingredients except toffee bits and milk. Do NOT Boil. Stirring constantly, heat just enough to melt sugars. Remove from heat and allow to cool.
  2. Add a small amount of cold milk to bottom of ice cream freezer can. Add cooled mixture, toffee bits and enough milk to bring to the can's fill line. Stir well
  3. Add ice cream paddle and freeze according to freezer manufacturer's instructions. When frozen, remove immediately and pour into pre-chilled containers for storage.

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