chocolate toffee matzo crunch ice cream

I was sick for a whole week! A business week, but still -- long time to be bedridden. Eating was a chore, thinking and hygiene were exhausting, so I didn't do much of those things. Instead I got cozy with some HBO Go and fell asleep to many an episode of Extras.

I've only just started to get my appetite back and my mind is still feeling mushy. So please, excuse the lack of intro to this recipe for Chocolate Toffee Matzo Crunch Ice Cream, Aaron's new favorite ice cream.


Using David Lebovitz's recipe for Chocolate-Covered Caramelized Matzoh Crunch.

INGREDIENTS
4 sheets unsalted matzohs
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips

RECIPE
Line a rimmed baking sheet (11 X 17) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F.

Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

Put the pan in the oven and reduce the heat to 350F degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F, then replace the pan.

Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. Sprinkle with sea salt.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.


VANILLA ICE CREAM

INGREDIENTS
1 1/2 cups whole milk
1 1/8 cups granulated sugar
3 cups heavy cream
1/4 cup powdered milk
1 1/2 tbs vanilla extract

RECIPE
In a medium bowl, mix the milk and granulated sugar until the sugar is dissolved. Add the powdered milk and mix. Stir in the heavy cream and vanilla. Pour the mixture into the ice cream maker and let mix until thickened.

Break up the candied matzoh into small pieces and stir them into the soft ice cream. Transfer into an air tight container and put it in the freezer to harden.