Butter Brickle Ripple Ice Cream

2 toffee candy bars (1.4 oz ea), or 3/4 cup toffee pieces
2 cups cream
2 cups milk
3/4 cup sugar
1 teaspoon vanilla
3/4 cup butterscotch or caramel topping

Place candy bars in plastic bag and crush. Set aside. Place a large plastic freezer or storage container (approximately 9x9x3 inches) in the freezer to chill.

Be sure ingredients are cold. Combine cream, milk, sugar and vanilla. Stir to dissolve sugar. Pour mix in ice cream canister and freeze according to manufactures directions until ice cream reaches desired stiffness.

Spread ice cream in a large plastic freezer container. Sprinkle toffee pieces over top and drizzle with caramel ice cream topping. Using a rubber scraper, swirl topping and toffee throughout ice cream. Cover and freeze or ripen 1 hour or longer.

NOTE: If doubling ingredients for large ice cream freezer, freeze until handle is too hard to turn or until electric motor stops. Carefully remove lid and dasher from canister. Add toffee pieces and caramel topping, stir with a long handled spoon to swirl ingredients. Replace lid, pack with ice, cover top with a heavy towel or newspapers and allow to ripen 30 minutes.

NOTE: Recipe proportions are for small ice cream makers, but ice cream ingredients may be doubled for larger crowds and ice cream freezers. Recipe makes approximately 1/2 gallon.

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