| No reason to settle for just vanilla ice cream when | | | | thick, about 20-25 minutes. During the last 5 minutes |
| there are so many great flavors to sample. This | | | | sprinkle in the English toffee chips and let them |
| recipe for vanilla rum toffee chip ice cream combines | | | | become incorporated into the ice cream mixture. This |
| the great flavor of rum with milk chocolate toffee | | | | can be eaten immediately, or if you want a firmer ice |
| chips. It is a wonderful combination of flavors and | | | | cream, transfer into an airtight freezer container and |
| offers just enough palette-pleasing crunch for some | | | | place in the freezer at least 2 hours. During freezing, |
| variety. | | | | stir the soft ice cream once or twice to help keep |
| Ingredients: | | | | the toffee chips from settling to the bottom. You |
| 1 Cup whole milk | | | | may also sprinkle a few extra on the top for a nicer |
| 3/4 Cup granulated sugar | | | | appearance after you have transferred it to a |
| 2 Cup heavy cream | | | | freezer container. |
| 1 Teaspoon vanilla extract | | | | ****If you really like the flavor of rum you can |
| 1/2 Teaspoon rum extract | | | | increase the rum extract to 1 teaspoon. If you do, |
| 1/3 Cup milk chocolate English toffee chips | | | | you will taste the rum first, before the other |
| Using a medium bowl, combine the whole milk and | | | | ingredients. It is just a matter of personal preference. |
| granulated sugar. Mix with a spoon or whisk until it is | | | | ****This recipe is for a 1-½ quart ice cream |
| dissolved. Stir in the heavy cream, vanilla, and rum | | | | maker container. Do not double this recipe, as the |
| extracts. Cover, refrigerate, and chill for 2 hours. | | | | mixture will expand while it is being stirred in the ice |
| Following the directions on your ice cream maker, | | | | cream maker. |
| pour the mixture into the container and mix until | | | | Happy eating! |