Butter Brickle Crunch & Chocolate Chocolate Chocolate Ice Cream 4.04 Chicken or Beef


“Well, hello there. Lorelai, Rory, what can I get for you?” “Oh, well, gosh, look at all the choices, really hard to pick. I think I'll try a scoop of butter brickle crunch. Rory?” “I'll try the chocolate chocolate chocolate.” “Coming right up.”


Ingredients:

For the butter brickle crunch:

For the toffee sauce:

  • 2 tbsp unsalted butter

  • ½ cup brown sugar

  • 4 tbsp heavy cream

  • ½ tsp vanilla extract

  • ¼ tsp salt

For the ice cream:

  • 2 cups heavy cream

  • 1 cup whole milk

  • 1 14 oz can sweetened condensed milk

  • 1 tsp vanilla extract

  • ½ tsp salt

  • 1 cup Heath bar, roughly chopped, plus more for topping

For the chocolate, chocolate, chocolate:

  • 2 cups heavy cream

  • 1 cup chocolate milk

  • 1 14 oz can sweetened condensed milk

  • ½ cup cocoa powder

  • 1 tbsp instant coffee, dissolved into 2 tbsp hot water

  • ½ cup dark chocolate chips, plus more for topping

  • 1 tbsp coconut oil

Directions:

For the butter brickle crunch:

  1. Prepare the toffee sauce by melting the butter in a small saucepan over medium heat. Add the brown sugar and cream and stir to fully combine. Allow to reach a boil then simmer for 3 minutes.

  2. Remove from heat and stir in vanilla and salt.

  3. Allow to completely cool.

With an ice cream maker:

  1. In a large bowl, add the cream, milk, and condensed milk. Stir until fully incorporated.

  2. Stir in the cooled toffee sauce, vanilla, and salt.

  3. Follow the instructions on your ice cream maker with the ice cream base you just made.

  4. About halfway through the churning or once the ice cream begins to solidify, slowly add in the chopped Heath bar. If your ice cream maker cannot handle mix-ins, wait until the churning is complete before you add in the Heath bar.

  5. Allow to set in the freezer for a couple hours.

  6. Top with additional chopped Heath bar (optional)

Without an ice cream maker:

  1. In a large bowl, add the cream, milk, and condensed milk. Stir until fully incorporated.

  2. Stir in the cooled toffee sauce, vanilla, and salt.

  3. Carefully pour the ice cream mixture into a loaf tin. You can keep the mixture in the bowl, but I find the loaf tin will help your ice cream freeze better.

  4. Cover the ice cream with plastic wrap or beeswax and then place in the freezer.

  5. This is where patience comes into play. To prevent ice crystals from forming in your ice cream, you will need to stir your ice cream every hour. You really don’t have to start this process until it begins to solidify (about 3 hours in).

  6. Once the ice cream begins to solidify, stir in the chopped Health bar.

  7. The ice cream will take about 6-7 hours to fully set, but trust me, it will be so worth it.

  8. Top with additional chopped Heath bar (optional)

For the chocolate chocolate chocolate:

With an ice cream maker:

  1. In a large bowl, add the cream, chocolate milk, and condensed milk. Stir until fully incorporated.

  2. Whisk in the cocoa powder and coffee until fully combined.

  3. Follow the instructions on your ice cream maker with the ice cream base you just made.

  4. While the ice cream is churning, add the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between to fully melt the chocolate.

  5. When there are just a few minutes left in the churning process, slowly pour in the melted chocolate. This should create chocolate ribbons in your ice cream. If your ice cream maker cannot handle mix-ins, wait until the churning is complete before you add in the melted chocolate, using a spoon to create a swirling pattern.

  6. Allow to set in the freezer for a couple hours.

  7. Top with additional chocolate chips (optional)

Without an ice cream maker:

  1. In a large bowl, add the cream, chocolate milk, and condensed milk. Stir until fully incorporated.

  2. Whisk in the cocoa powder and coffee until fully combined.

  3. Carefully pour the ice cream mixture into a loaf tin. You can keep the mixture in the bowl, but I find the loaf tin will help your ice cream freeze better.

  4. Cover the ice cream with plastic wrap or beeswax and then place in the freezer.

  5. This is where patience comes into play. To prevent ice crystals from forming in your ice cream, you will need to stir your ice cream every hour. You really don’t have to start this process until it begins to solidify (about 3 hours in).

  6. About halfway in, add the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between to fully melt the chocolate.

  7. The ice cream will take about 6-7 hours to fully set, but trust me, it will be so worth it.

  8. Top with additional chocolate chips (optional)

My recipe for the toffee sauce makes just enough for the ice cream, but if you make more, you can save for a topping!

I really couldn’t choose between the two flavors of ice cream that Lorelai and Rory order at the first time at Taylor’s ice cream and soda shoppe, so I just decided to go with both! For the chocolate chocolate chocolate, I wanted to make sure the chocolate really packed a punch. I added chocolate three different ways: chocolate milk, cocoa powder, and melted chocolate. To help cut through some of the sweetness, I added some espresso. This helps to balance out the flavor. Butter brickle ice cream uses toffee flavor, so a quick and easy toffee sauce really does the trick. Heath candy bar also makes adding some crunchy toffee bits really easy.

The chocolate chocolate chocolate is worth every penny, let me tell ya!

Even though Lorelai and Rory eat their ice cream out of bowls, I thought it would be fun to eat mine out of cones. If you’ve been following me for a while, you may remember that I asked my Instagram followers to vote on what I made for 2.19 Teach Me Tonight. It was between Luke’s triple chocolate brownies and Jess’s ice cream in cooooones. Well, the brownies won and that’s what I ended up making. And no, I didn’t make these cones myself, but I will one day, damnit!

Butter brickle crunch isn't a flavor I would have thought Lorelai would have ordered, but it's really good all the same!

I hope you had a lovely Thanksgiving yesterday. I’m currently in a cabin in Oklahoma. It’s so lovely and cozy. November went by really fast, and I know that December will be the same. I have a few special Christmas dishes planned that I’m excited to share with you all! I will also be doing 12 Days of Gilmore with the What Would the Gilmores Do card deck by GG Inspired Lifestyle very soon, so make sure you’re following me on Instagram or Tik Tok @eatinggilmore!


Happy Cooking from the Hollow!

If you missed what I made last episode, catch up here!

Which of Taylor's flavors would you want to order?

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