Ingredients

• 1 cup whole milk
• 1-pint heavy cream
• 6 large egg yolks
• 1/4 cup granulated sugar
• 1/2 cup Monin Brown Butter Toffee Syrup
• 1 vanilla bean, split and scraped
• 1 pinch salt

Glass: Culinary

Glass Size: 1 quart.

Instructions

1. In a saucepan over medium heat, bring the milk and cream to a light simmer.
2. In a mixing bowl beat egg yolks, vanilla, salt, and syrup with a whisk until thick and pale yellow.
3. While whisking continuously, slowly pour the hot cream into egg yolk mixture until the yolks are tempered, making sure not to curdle them.
4. Transfer the mixture back into the saucepan and heat over low heat, stirring constantly until it has thickened and reached a temperature of 170° to 180° F.
5. Remove the mixture from the heat, strain through a fine mesh sieve into a mixing bowl and refrigerate until cold.
6. Once chilled, pour the mixture into an ice cream maker and process according to manufacturers directions.
7. Once frozen transfer to a container, cover tightly and store in the freezer for at least 2 hours or preferably overnight.