Rusty Gearbox Recipe

Make custard base

In a medium saucepan, combine whole milk, 1 cup heavy cream, granulated sugar, and light brown sugar. Warm over medium heat until steam appears and sugars dissolve, stirring occasionally (do not boil).

Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Slowly temper the hot milk mixture into the yolks: add a ladle of hot milk while whisking, repeat 2–3 times to raise temperature without scrambling.

Return tempered yolk mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not boil.

Remove from heat. Stir in vanilla extract, 1/2 teaspoon sea salt, and the prepared salted caramel sauce (reserve 2–3 tablespoons of caramel for drizzling/garnish). If you prefer visible caramel ribbons, swirl in the caramel after churning (see below).

Strain the custard through a fine-mesh sieve into a bowl to remove any cooked bits. Stir in the remaining 1 cup heavy cream. Cool the mixture to room temperature, then chill thoroughly in the refrigerator for at least 4 hours or overnight.

Churn & add mix-ins

Churn the chilled custard in your ice cream maker according to manufacturer instructions until it reaches soft-serve consistency. During the last 2–3 minutes of churning, add the chopped brownie pieces and 1 tablespoon toffee bits so they fold in evenly. If you want caramel ribbons, drizzle reserved caramel into the churner in a slow stream as it works to create streaks rather than fully mixing in.

Transfer the churned ice cream to a freezer-safe container, pressing a piece of parchment directly on the surface to prevent ice crystals. Freeze at least 4 hours for firm scoops.

Prepare rim mix: on a shallow plate combine the finely chopped salted peanuts and 1/2 cup toffee bits. Spread evenly.

Melt chocolate: place the chopped semisweet chocolate in a heatproof bowl over a simmering pot of water (double boiler) or microwave in 20‑second bursts, stirring between. When melted and smooth, stir in the neutral oil (optional) for shine and a pinch more salt if desired. Let cool slightly but remain pourable.

Coat jars: holding each clean serving jar at an angle, spoon or brush a thin layer of warm melted chocolate around the inside rim and a band down the inside wall where you want the chocolate coating. Immediately press the chocolate-coated rim into the peanut-toffee mixture to adhere. Place jars upright and let chocolate set at room temperature (or chill briefly in fridge) until firm. If you want a heavier inside chocolate shell, repeat with a second thin coat after the first sets.

Chill equipment: place mixing bowl and whisk/beaters in the freezer for 10 minutes. Pour cold heavy whipping cream into chilled bowl.

Whip: add sifted cocoa powder, powdered sugar, and vanilla extract to the cream. Whip on medium-high speed until soft to medium peaks form. Taste and adjust sweetness/cocoa if desired. Transfer to a piping bag fitted with a large star or round tip for topping the jars.

Fill jars: remove coated jars from fridge. Spoon or scoop salted caramel brownie ice cream into each jar, packing lightly to create layers and leaving about 1 inch of headroom for cream and toppings.

Top with chocolate whipped cream: pipe a generous swirl of the chocolate whipped cream over the ice cream in each jar.

Drizzle sauces: warm the prepared chocolate and caramel sauces slightly so they are pourable (microwave 10–15 seconds). Drizzle chocolate sauce and caramel sauce over the whipped cream and around the rim for visual appeal.

Garnish with candy and brownie: press a mini Snickers bar (or half a chopped full-size Snickers) into the whipped cream so it leans on the jar rim. Insert a piece of brownie into the ice cream at an angle so it’s visible from the jar side. Sprinkle a few extra toffee bits on top for crunch.

Serve: optionally add a spoon tied with twine to each jar and serve immediately. For best texture, keep refrigerated until serving and consume within 24–48 hours for peak quality.