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Home » No Churn Crème Brûlée Ice Cream

No Churn Crème Brûlée Ice Cream

June 30, 2017 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on June 30, 2017

  • Yield: 1 quart (4 cups)

Ingredients

  • 2 cups heavy cream
  • 1/2 cup confectioners sugar
  • 2 vanilla beans, seeds scraped and reserved
  • 1 (14 oz) can sweetened condensed milk
  • 1 1/2 cups toffee bits

Instructions

  • Whip together the heavy cream, confectioners sugar and vanilla bean seeds in a large bowl, using an electric mixer on high speed, until stiff peaks form, 5 to 7 minutes. Gently fold in the sweetened condensed milk until incorporated. Fold in 1/2 cup of the toffee bits.
  • Pour half of the ice cream mixture into a resealable container with a lid; sprinkle with 1/2 cup of the toffee bits. Top with the remainder of the ice cream mixture and the remaining 1/2 cup of toffee bits.
  • Freeze for at least 8 hours, preferably overnight, before servings.
Source: Recipe Printed with permission from Hayley Parker's Cookbook "Two in one Desserts"
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