Butter Toffee Cashew Custard
Things to know:
Is Ninja® CREAMi™ better than an ice cream maker?
We certainly think so, but it really depends on preference. The biggest con of the CREAMi is that you have to freeze the mixture for 24 hours before you can enjoy the treat. We feel that the versatility of this magical device is well worth the wait. Plus with a few extra containers and a little bit of planning, the day after you buy your CREAMi is the only day that you ever have to go without ice cream, gelato, frozen custard, or any of the other treats it produces. Not including the equipment necessary to freeze the treats as you make them makes the CREAMi more affordable and compact.
How is frozen custard different from ice cream?
Frozen custard and ice cream share many of the same ingredients. The biggest difference is that custard contains egg yolks. The makes frozen custard more dense and richer than ice cream.
What is the difference between English toffee and butter toffee?
“Butter toffee” is a broad term for any toffee made with butter, while “English toffee” traditionally refers to a specific, nut-free confection made with brown sugar and without a chocolate coating.
Is butter toffee the same as butterscotch?
Though they both use butter and sugar, the main difference is that toffee is cooked to a higher temperature. This yields a harder, more brittle texture than butterscotch.
Ingredients:
1 cup heavy cream
1/2 cup whole milk
1/3 cup sugar
Pinch of salt
3 large egg yolks
1/2 T vanilla extract
1/3 cup crushed Butter Toffee Cashews
1/4 cup Heath English Toffee Bits Baking Chips and Bit O Brickle
1.Add cream, milk, sugar and salt to a small saucepan over medium low heat.
2. Simmer about 3-5 minutes or until sugar dissolves.
3. Remove from the heat.
4. In a separate bowl, whisk the egg yolks.
5. Drizzle about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly.
6. Whisk the egg yolk mixture into the saucepan.
7. After a few minutes of stirring, whisk in the vanilla bean paste and the vanilla extract.
8. Cook until the mixture starts to thicken. Do not exceed 175F.
9. Remove saucepan from the heat and pour the mixture into a mesh strainer.
10. Place into an ice bath to room temperature (about 30 minutes).
11. Cover, then place the cooled mixture in the freezer and allow to freeze for 12-24 hours.
12. Place on the Ninja® CREAMi™ and spin on the Ice Cream setting. If it is not fully creamy, spin it a second time on the Respin setting.
13. When complete add the peanut butter sauce and chocolate chips, place back on the CREAMi and select Mix-In.
14. Serve and ENJOY!
Equipment used:
Ninja NC301 CREAMi Ice Cream Maker
ThermoPro TP510 Waterproof Digital Candy Thermometer with Pot Clip
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