Caramel & Toffee NiceCream

EAT

Caramel & Toffee NiceCream

Place coconut cream, coconut sugar, and vanilla bean paste into a saucepan and stir constantly over a medium heat until large bubbles form on the surface. This will take around 10 minutes.  Remove from heat and set aside to cool.  Refrigerate overnight in a sealed, air tight container.  Line a 9”x11” baking tray with baking paper and set aside.  Place the caster sugar and water into a heavy-based saucepan and stir over low heat until all sugar is dissolved.  Allow to simmer over a high heat until mixture has turned a rich toffee color. Do not burn!  Pour toffee onto a baking tray and gently move the tray to thin out the toffee over the baking paper.  Pour nicecream mixture into a compressor ice cream maker and churn for 25 minutes or until thickened and frozen.  Crack the toffee using the handle of a heavy knife and place into a Ziploc bag.  Wrap in a tea towel and hit with a rolling pin until it has broken into small pieces.  Add to nicecream and allow to churn for a further 2 minutes.                             

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