3 1/2 T. unsalted butter
2/3 c. packed brown sugar
1/2 c. half and half
1/8 tsp. salt
2 large eggs
2 c. heavy whipping cream
2 T. butterscotch liqueur
1 tsp. vanilla extract
1/2 c. toffee bits
Melt butter in a saucepan over medium heat. Whisk in sugar then half and half and salt. Bring just to a simmer, stirring to dissolve the sugar. Whisk the eggs in a medium bowl just to blend. Gradually whisk in the hot half and half mixture. Return the mixture to the same saucepan. Cook over medium-low heat until the mixture thickens, stirring constantly, about 3 minutes. Check by dipping a spoon in the mixture then running your finger over the back of the spoon. If your finger leaves a path through the mixture on the spoon it is done. Stir in cream, butterscotch liqueur and vanilla. Strain into a bowl. Cover and chill until cold, about 2 hours.
Process the cream mixture in an ice cream maker according to manufacturer's instructions. Add the toffee bits about 3 minutes before the ice cream is done. Transfer to a container and store in the freezer.
This is the best ice cream I have ever made!
