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Recipe Category / Ice Cream

Toffee ice cream

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Toffee ice cream

Method

For the toffee sauce 

  • Heat the heavy cream in a saucepan over medium-low heat and set it aside until needed.
  • In a deep frying pan over low heat, add 1/10 of the sugar and let it melt until it starts becoming a caramel.
  • Add another 1/10 of the sugar and follow the same process until the whole sugar melts.
  • Lower the heat to low and pour the heavy cream in batches, while whisking at the same time.
  • Simmer for 5-10 minutes, whisking until the toffee sauce slightly thickens.
  • Remove the pan from the heat and set the toffee sauce aside to cool well.

For the ice cream

  • Beat the heavy cream in a mixer’s bowl with the whisk attachment at high speed, for 3-4 minutes, until you have a fluffy whipped cream.
  • Remove the bowl from the mixer.
  • Put the cream cheese into a bowl, add the toffee sauce, the salt, and whisk until the mixture is homogenized.
  • Add 1/3 of the whipped cream into the cream cheese mixture and mix well with a silicone spatula.
  • Add the rest of the whipped cream and fold gently.
  • Line a 10x30 cm loaf tin with plastic wrap, leaving a 2cm overhang on the sides.
  • Pour a little of the toffee sauce on the bottom of the loaf tin and add 1/3 of the ice cream.
  • Follow the same process 2 more times.
  • Cover the mixture with the overhanging plastic wrap and put the ice cream in the freezer for 8-10 hours.
  • Remove the ice cream from the freezer.
  • Serve the ice cream in cones, drizzle with the toffee sauce and sprinkle with finely chopped peanuts.

Tip

The toffee sauce can be stored in the refrigerator for about 1 month. You can also store it in the freezer -divided into portions- for about 6 months. When needed, thaw it in a bain-marie.

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Nutritional
Chart

Nutrition information per portion

379
Calories (kcal)
19 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

31.0
Total Fat (g)
44 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

20.0
Saturated Fat (g)
100 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

23.0
Total Carbs (g)
9 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

22.0
Sugars (g)
24 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

2.7
Protein (g)
5 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.0
Fibre (g)
0 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.23
Sodium (g)
4 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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