Add half-and-half, butter, brown sugar, and vanilla to a medium saucepan. Heat over low, stirring occasionally, until sugar dissolves. Remove from heat, stir in heavy cream. Refrigerate the mixture for 2 - 4 hours or overnight for a colder base. Transfer the chilled mixture to an ice cream maker, churn following the manual, and once done, fold in homemade toffee bits.

Homemade Toffee

Add brown sugar and butter to a small saucepan. Cook over low medium heat for 8-10 minutes whisking constantly. Continue to cook until a candy thermometer reaches 300 degrees. If the mixture is getting too brown turn down the heat.

Pour mixture onto a silicon baking sheet or greased parchment paper and allow to cool.

Once cooled break up the toffee into pieces and set aside. (I place them in a ziploc bag and use a mallet to crumble them up).