Chocolate Toffee Swirl With Toasted Walnuts Recipe

Warm dairy

Combine the whole milk, 2 cups heavy cream, granulated sugar, and light brown sugar in a medium saucepan. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling (about 5–7 minutes).

Temper yolks

In a medium bowl, whisk the 6 egg yolks until smooth. Slowly pour about 1 cup of the warm milk-cream mixture into the yolks in a thin stream while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking to combine.

Cook custard

Return saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, until the custard thickens enough to coat the back of the spatula and an instant-read thermometer registers 175–180°F (80–82°C). Do not let it boil.

Finish and chill

Remove from heat and stir in 2 tsp vanilla extract and 1 tsp fine salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.

While the custard chills (or just before churning), toast the walnuts. Heat 1 tbsp unsalted butter in a skillet over medium heat. Add 1 cup coarsely chopped walnuts and 1 tsp fine sea salt. Cook, stirring often, until the walnuts are fragrant and lightly browned, 4–6 minutes. Transfer to a plate to cool completely. Reserve 1/4 cup for garnish.

Make chocolate sauce

Place 6 oz finely chopped dark chocolate in a heatproof bowl. In a small saucepan, bring 2 tbsp unsalted butter, 2 tbsp light corn syrup, and 1 tbsp heavy cream to a simmer, then pour over the chopped chocolate. Let sit for 1 minute, then whisk until smooth and glossy. Stir in 3 tbsp prepared toffee sauce to build the toffee flavor into the chocolate. Let cool to room temperature; the mixture should be pourable but somewhat thick.

Churn the chilled custard in an ice cream machine according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes).

Working quickly, transfer one-third of the churned ice cream into a freezer-safe loaf pan. Drizzle one-third of the chocolate-toffee swirl over the layer and scatter approximately one-third of the toasted walnuts on top. Add another third of ice cream, repeat with another third of the swirl and walnuts, then finish with the final third of ice cream and remaining swirl and walnuts. Use a butter knife to gently ripple the swirl through the ice cream a few times to create marbling — do not overmix or the swirl will blend uniformly.

Press a sheet of plastic wrap directly onto the ice cream surface and freeze until firm, at least 4 hours or overnight.

Before serving, let the ice cream sit at room temperature for 5–10 minutes for easier scooping. Serve scoops topped with the reserved toasted walnuts and a light sprinkle of 1/2 tsp coarse flaky sea salt, if using.