Butter Brickle Ice Cream

Directions

1. Line a baking sheet with parchment paper; set aside. In a small saucepan, combine brown sugar and butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring frequently. Remove from heat. Immediately pour onto prepared pan. Let stand until set, about 1 hour. Break into pieces. Store between layers of waxed paper in an airtight container.
2. In a large heavy saucepan, combine cream, milk, vanilla extract, sugar and salt. Heat cream mixture over medium heat until bubbles form around side of pan, stirring to dissolve sugar.
3. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
4. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
5. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; sprinkle in toffee crumbles. Freeze until firm, 4-6 hours. Repeat with remaining mixture.