Salted Caramel, Toffee, Coconut Flakes, and Toffee Covered Peanuts, make this Sweet and Salty, Creamy Ice Cream, absolutely irresistible!
Do you remember wayyyy back when you were learning about proper grammar, and the correct version of ‘there’, or how so many words sounded alike but are spelled differently? Well, I was always good at spelling, it was probably my favorite subject in elementary school. I sucked at Math, History bored me, (still does, & fun fact; my husband majored in history, has a degree in it, looooves it. I can’t stand it & I try so hard to listen), and though I thought Science was intriguing, it was a lot of work. Spelling was just my thing…always aced it.
Except for the difference between ‘dessert’ and ‘desert’. For some darn reason, I seriously could never remember. I always got it wrong, always. Until onnneee day, a fellow classmate, I’ll seriously never forget his name or face, specifically for this one reason. Honestly, whenever I have to write out one of those words, his face pops into my head, all because he taught me a silly little trick.
Really silly, but seriously, changed my life, and I use it everrrrry time now. Okay, so. When spelling ‘dessert’, there are two ‘S’ (obviously), because you want more, we always want more dessert, whereas, ‘desert’, we don’t really want that, so there is only one ‘s’. Get it? Ridiculous isn’t it? But it totally helped me back in third grade, and it still helps me now.
Handy dandy, huh? 😉 Speaking of dessert, I made some! Salted Caramel Toffee Coconut Ice Cream to be exact! Boy that’s a mouthful, but I felt like I couldn’t leave out any of it, because I need you to know all of its glory!
Side note, I just realized, and CANNOT believe that this is my first ice cream recipe all Summer long and we’re in August! What.the.heck? Blasphemy. Sadly, it’ll probably be the only one too, so it’s a good darn thing that this is one of the best ice cream flavor combos that I have EVER had. I’m serious.
They sell these nuts at our grocery store, peanuts that are covered in ‘butter toffee coconut’ <<— see where the inspiration came from for this ice cream? They’re like candy, they are candy basically! They’re addicting and I can never stop. I even posted a picture of them in what’s going on in my life lately, and it still holds true, I am utterly obsessed.
So! You have to make this ice cream, I of course, used these toffee covered peanuts in the ice cream, but if you can’t find them, honey roasted peanuts would be just as good, because there is so much caramel, and toffee, and coconut already in it! It’s such a fantastic sweet and salty combination. It’s so creamy and irresistible! I insist, please, it’s my favorite. Enjoy!
Salted Caramel, Toffee, Coconut Flakes, and Toffee Covered Peanuts, make this Sweet and Salty, Creamy Ice Cream, absolutely irresistible!
Ingredients
- 3 Tablespoons mascarpone (or cream cheese)
- 1 cup salted caramel, divided
- 2 cups whole milk
- 1 1/2 Tablespoons cornstarch
- 1 1/4 cups heavy cream
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 Tablespoons light corn syrup
- 1/2 cup toffee bits
- 1/2 cup coconut flakes
- 1/2 cup chopped toffee covered peanuts (or honey roasted peanuts)
Directions
- In a large bowl, combine 1/2 cup of the caramel and mascarpone, using a rubber spatula, mix until smooth and creamy.
- Set up a large bowl with ice water.
- In a small bowl combine 2 TB of milk with the cornstarch, and mix into a slurry.
- In a medium sized sauce pan over medium-low heat, mix together the remaining milk, cream, salt, sugar, and corn syrup.
- Bring to a rolling boil, and whisk occasionally for 4-5 minutes.
- Remove from the heat and slowly whisk in the cornstarch slurry. Return to the stove and whisk for two more minutes.
- Take it off the heat, and slowly pour it into the caramel and cream cheese mix, whisking it in slowly.
- Place the mixture in the ice bath, stirring occasionally, for 40-50 minutes until chilled. Adding ice cubes as necessary. (Alternatively, you could chill it in the fridge for 2 hours.)
- Once chilled, pour into your ice cream maker and churn according to manufacturers instructions. Mine took about 25-30 minutes.
- In the remaining two minutes, add in the toffee bits, coconut flakes, chopped peanuts, and swirl in the remaining caramel.
- Pour into a freezer safe container, cover with plastic wrap touching the top, and freeze for at least two hours. Enjoy!
Ice Cream Base from this Biscoff Cinnamon Chip Ice Cream originally from Jeni’s Splendid Ice Creams
