Butter Toffee Ice Cream

Butter Toffee Ice Cream

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!