"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Ingredients Toffee Sauce: 1 1/2 cup of sugar 12 oz can of evaporated milk 1/4 cup of butter 1/4 cup of light corn syrup dash of salt 12 oz bag of Heath Brickle----in the area with Chocolate Chips at grocery store.
Soften ice cream just enough to work with and put all you can in the pie shell. Place in freezer until the ice cream gets good and firm again.
Toffee Directions: Melt butter and then add all ingredients except the Brickle. On low heat--bring to a boil and boil for 1 minute. Remove from heat and stir in the brickle....it does not need to melt you want to keep it in little chunks. Slice Ice cream pie. Place in a dish and pour this mixture on it.
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