Could there be a more festive flavor combination than eggnog and gingerbread? Hunks of homemade toffee in an eggnog base make this ice cream the star of the season.

Preparation

To make the toffee, combine the butter, sugar, salt and water in a small sauce pot. Place on the stovetop over low heat and cook until the butter is melted and the sugar is dissolved. Continue to cook until a candy thermometer reads 300°F. Remove from heat and stir in the spices and molasses.

Pour toffee onto a baking sheet lined with a silicone baking mat. Let cool to room temperature. When cool, break toffee into approximately ¼-inch pieces using a mallet (or you can cut it with a knife). Set aside.

To make the ice cream, combine all ingredients in a work bowl and mix to incorporate. Transfer mixture to a heavy-bottomed sauce pot and place on the stovetop over low heat. Using a rubber spatula, gently stir the mixture, constantly scraping the bottom of the pot until the temperature reaches 165°F.

Pass the mixture through a mesh strainer into a work bowl set over ice. Chill on ice until cold. Pour mixture into an ice cream machine and churn according to the manufacturer's instructions. When the ice cream is finished, fold in the toffee pieces and place in the freezer for at least 2 hours to set.