Yield: 1 to 1.5 quart

1/8 teaspoon freshly squeezed lemon juice

1 1/2 cup sugar

1 tablespoon unsalted butter

3 cups heavy cream

1 cup whole milk

3/4 to 1 tablespoon sea salt

1/4 cup Surfas toffee bits

Place sugar and lemon juice in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally swirling pan, about 12 to 15 minutes. Remove from heat and carefully whisk in butter. After the butter is completely melted, reduce heat to low and very slowly whisk in the cream and milk. Stir over low heat until smooth. Remove to a shallow pan or bowl and refrigerate until chilled thoroughly, about 1 to hours.

When the mixture is cold, whisk in the salt. Pour into an ice cream maker and process according to the manufacturer's instructions. Once ice cream begins to thicken to the consistency of soft serve, sprinkle in toffee bits. Transfer ice cream to a freezer-proof container and freeze until firm, about 30 minutes. Taste again and add more salt until desired flavor is reached. To serve, scoop ice cream into chilled dessert dishes.

Recipe courtesy of Chef Stacy Horn

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