I think one of the most difficult things about making ice-cream is remembering to put the bowl in the freezer the night before. Frozen yogurt can be just as delicious as regular ice cream and makes a lovely treat for followers of the Specific Carbohydrate Diet.
The toffee in this recipe is soft and chewy yet fudge-like with a sweet buttery taste and blends perfectly with the creamy, velvety vanilla ice cream.
Toffee Ice Cream GF SCD
600ml organic double cream
300ml organic whole milk
Make the Yogurt Cream 2 days ahead following my instructions for making SCD yogurt but using the quantities above of organic double cream and organic whole milk instead of just milk.
SCD Legal Toffee
120ml mild honey
60ml SCD yogurt
tiny pinch salt
1 tsp vanilla extract
Line a small tin (about 14cm x 7cm) with baking parchment.
Pour the honey and yogurt into a small saucepan and add a tiny pinch of salt.
Increase the heat up to medium and bring the mixture to the boil without stirring. Turn the heat to low and put a sugar thermometer into the pan.
Slowly heat the mixture to a soft ball (235ºF/112ºC), stirring frequently until the mixture reaches the soft ball temperature. This process takes about 30 minutes. If you don't have a thermometer, test for the soft ball stage by taking a little of the toffee and dropping it into a saucer of ice cold water. It is ready when it easily forms a ball in the water and flattens when out of the water.
Take the pan off the heat and add the butter and vanilla extract. Leave for about 10 to 15 minutes for the mixture to cool down. Then beat with a wooden spoon until it becomes thicker and starts to lose its gloss.
Pour into the lined tin and allow to cool. Place in fridge until ready to use.
Vanilla Ice Cream
600ml SCD Yogurt Cream
60-80ml mild honey
1 generous tablsp vanilla extract
Pour the yogurt into a bowl preferably with a pouring spout. Measure in the vanilla extract and the honey and since this toffee ice-cream recipe is quite sweet I'd recommend starting with 60ml of honey and tasting the mixture.
Whisk together using a hand or an electric whisk until the ingredients are combined.
Pour the yogurt into the ice-cream maker and freeze according to your manufacturers instructions.
Take the toffee out of the fridge and divide it into small pieces. It has a chewy caramel texture and is very sticky.
Pour a quarter of the frozen yogurt into a clean container and spread over a third of the toffee pieces.
Repeat the process until there are four layers of frozen yogurt and three layers of toffee pieces.
Freeze for 4 hours or until solid. If you are feeling indulgent there is a wonderful recipe for caramel sauce on Mrs Ed's Research and Recipes that might be lovely poured over the top of the ice-cream once it has cooled.
You may also like :
- Sugar Free Strawberry and Peach Ice Cream
- Vanilla Ice Cream
- Coffee Ice Cream with Hazelnuts and White Chocolate
- Apricot and Pistachio Ice Cream
- Raspberry Ripple Ice Cream
- Coconut Cream Ice Lollies
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