clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Homemade Honey and Toffee Ice Cream

Homemade Honey and Toffee Ice Cream
Servings:
8
Total Time:
25 hours
Active Time:
30 minutes

Ingredients

5 large egg yolks
3/4 cup honey
2 cups whole milk
1 vanilla bean
1/4 cup heavy whipping cream
1/2 cup pitted dates, finely chopped
3/4 cup coarsely chopped chocolate-covered English toffee bars

Steps

  1. Combine egg yolks and honey in the bowl of an electric mixer; whip until pale yellow and increased in volume, about 2 minutes.
  2. Place milk in a large saucepan. Split vanilla bean in half and scrape the seeds; place seeds in pan. Slowly bring to a boil over medium heat. Slowly add hot milk mixture to egg mixture, a few tablespoons at a time, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the edges just begin to bubble and the mixture is thick.
  3. Remove the pan from the heat and pour the mixture through a fine-mesh strainer into a bowl. Allow to cool to lukewarm. Refrigerate mixture until completely chilled, 2–3 hours.
  4. Stir the heavy cream into the custard, and freeze in an ice cream maker according to manufacturer’s instructions. Chop dates and toffee; fold into ice cream just before it is done. Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/8 recipe) 340kcal; FAT 15g; SAT FAT 8g; TRANS FAT 0g; CHOL 155mg; SODIUM 110mg; CARB 49g; FIBER 1g; SUGARS 48g; PROTEIN 4g; VIT A 8%; VIT C 0%; CALC 10%; IRON 4%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star