Why is this ice cream different from any other? Because it’s the best ice cream there is. The matzo adds a savory something something to the sweet toffee and an extra crunch, which is totes the perfectly balanced ice cream trifecta. This stuff is so good, even Elijah’s gonna want to get in on it. See what we did there?
- Crème Anglaise:
- 6 egg yolks (reserve egg whites for breakfast tomorrow)
- 1 ½ cups of heavy cream
- 1 ½ cups whole milk
- 2 tsp. vanilla extract
- ¾ cup sugar
- MazelToffee! Crunch:
- 1 package of matzo
- 1 ½ cup light brown sugar
- 1 stick of unsalted butter
- 1 tsp. vanilla extract
- 1 large pinch of salt
- 1 ½ cup semi sweet chocolate chips
Make the MazelToffee! Crunch
- Prepare a large sheet tray with parchment paper. Place large pieces of matzo across the entire sheet tray.
- In a heavy bottom saucepan, combine the brown sugar, butter, vanilla extract, and salt. On medium-low heat, melt the mixture, stirring constantly until a candy thermometer reaches 300° F, approximately 10-15 minutes. It’s going to slightly boil and change colors throughout the 10-15 minutes. If you don’t have a candy thermometer, watch the mixture carefully, stirring so one area does not cook faster and once it’s a thick, dark consistency, after at least 10 minutes, it should be done. You will know if the sugar burns by the obvious smell. If so, start over, no big deal. We’ve burnt a lot of sugar in our day.
- Once the toffee sauce has reached proper consistency, quickly pour over the matzo and spread out evenly with a spatula. Moving quickly (because the toffee will harden) sprinkle with chocolate chips. Once they start melting, spread with spatula. Allow to cool. To speed up the cooling process, put into the freezer or refrigerator.
- Once cooled and completely hard (approximately 1 hour in the freezer) break up into small bite-sized pieces until you have about 1 cup of pieces. You’ll have some left over for snacks. You’ll want them, trust us.
- Now make the ice cream base.
Make the Ice Cream Base:
- In a medium-sized saucepan, combine the milk, cream, and vanilla extract. Bring to a boil and then turn off heat. Set aside.
- In a large bowl, whisk together the egg yolks and sugar until it has become a pale yellow color.
- Pour a small amount of the milk mixture into the bowl with the eggs, continuing to whisk as the mixtures combine. Then add a little bit more, continuing to whisk. Do this about 3 times and then pour the rest of the milk mixture into the bowl, whisking quickly to ensure the yolks are not cooked (this is called tempering – chef’s lingo!)
- Pour the egg and milk mixture back into the saucepan. Cook on low heat, slowly stirring with a wooden spoon the entire time, making sure to scrape the bottom of the pan. (This is done so the egg does not cook into solid pieces on the bottom of the pan.)
- After 7-8 minutes, as the mixture begins to thicken, take the spoon out and run your finger on the back of it. Does it leave a thick solid line through the mixture? If so, it means it’s cooked into a custard and you’re done! Voila, Crème Anglaise. (Be patient, sometimes it can take 10 minutes)
- Pour into a bowl and cool down completely in the refrigerator or over an ice bath.
Combining the Two Parts:
- Using your ice cream maker, churn the ice cream base as directed by manufacturer.
- Pour the ice cream base into a container that can stay in freezer. Quickly mix in the toffee crunch (so you don’t melt the ice cream base) and put into freezer for 6 hours or over night.
- Serve with extra pieces of toffee if you’d like.
** You’ll need an ice cream maker for this recipe. Check out our favorite here. Also, remember to freeze the ice cream maker base before making the ice cream and toffee.