Ingredients:

  • 0.5 cup salted butter
  • 0.5 cup granulated sugar
  • 0.25 tsp sea salt
  • 1 cup packed dark brown sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tbsp vanilla bean paste
  • 0.5 tsp fine sea salt

Instructions:

  1. In a heavy-bottomed saucepan, melt the salted butter and granulated sugar over medium heat. Stir constantly until the mixture reaches the hard-crack stage at 300°F (150°C) on an instant-read thermometer.
  2. Immediately pour the molten toffee onto a silicone baking mat or parchment paper, spreading it into a thin layer. Allow to cool and harden completely, then shatter into small pieces using a rolling pin.
  3. In a large mixing bowl, whisk together the dark brown sugar, whole milk, and fine sea salt. Continue whisking until the sugar is completely dissolved and the mixture is no longer gritty.
  4. Stir in the cold heavy cream and vanilla bean paste until well combined.
  5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  6. Gently fold in the prepared toffee shards. Transfer the ice cream to a chilled container and freeze for at least 6 hours or until firm.