Old english toffee ice cream recipe

This unbelievable toffee crunch is what we fought the 1776 Revolution for!
First, we'll prepare the toffee crunch. Lightly grease a large cookie sheet, and melt 4 tbsp butter in a sauce pan.
Add 1/3 cup granulated sugar and 1 tbsp water. Bring the mixture to a boil and continue cooking while constantly
stirring until the mix reaches 300 degrees. Remove from heat, spread quickly on the cookie sheet as thinly as you
can. When cool break up into very small crunchies. Next, take 1 cup sugar and cook it in a sauce pan until it
becomes a nice golden brown color. Add 1 1/2 cups half & half and 1 pint whipping cream. The toffee will
immediately become rock hard. Keep cooking until the cream is nearly boiling and as you continue cooking the
toffee will dissolve. When the toffee is all dissolved, remove from heat and cool completely. Now, in a large mixing
bowl, lightly whisk two eggs*, then whisk in 1 can Eagle Brand sweetened condensed milk, and 1/3 cup brown
sugar. When completely mixed, add 2 1/2 tbsp vanilla extract and 1/4 tsp salt, and the toffee/cream mix, (don't
add the crunchies yet) and mix thoroughly. Age (chill in the refrigerator) for four hours. After aging, fill the canister
no more than 3/4 full and freeze according to the ice cream freezer manufacturer's directions. When the ice cream
is almost frozen, add in the crunchies.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of
Egg Beaters.