Quick Plugrà® Browned Butter & Toffee Ice Cream

No need to churn your own ice cream! Create a gourmet flavor right in your own kitchen using store-bought vanilla ice cream. Your friends will go crazy for this dessert.

5 to 6
Prep Time
30 min
4 hours for chilling
Recipe by
Tara Teaspoon

6 tbsp Plugrà® salted butter
1½ qts (about 6 cups) vanilla ice cream
½ cup toffee bits, plus more for garnish
In a saucepan brown the 6 tablespoons Plugrà salted butter: Melt butter over medium-high heat, then reduce heat to medium. Butter will boil and foam and then the milk solids will start to caramelize and settle to the bottom. Once the milk solids are dark golden brown, immediately remove from heat and pour into a heatproof bowl to cool, scraping the pan to get all the browned bits. Let the butter cool completely.
When the butter is cool, quickly scoop frozen store-bought or homemade vanilla ice cream into a stand mixer, or large mixing bowl if you're using a hand mixer. Using the paddle attachment, blend quickly until ice cream is just soft (like a thick milkshake).
While ice cream is soft, mix in cooled butter and toffee bits. Then quickly transfer ice cream to a container or loaf pan. Cover and freeze until solid, about 4 hours or overnight; then scoop and serve, garnished with extra toffee bits.