Butterscotch Ice Cream

Indulge in the smooth and creamy delight of Butterscotch Ice Cream, with its rich caramelized flavors and irresistible sweetness.

Butterscotch ice cream is a delightful dessert with a rich and creamy texture that captivates your taste buds. It is a classic flavor loved by many, combining the sweetness of caramelized brown sugar with the smoothness of vanilla.

The base of butterscotch ice cream is typically made by melting butter and brown sugar together, creating a heavenly caramel-like syrup. This mixture is then blended with milk, cream, and a touch of vanilla extract to create a luscious custard base. The custard is then churned in an ice cream maker until it reaches the perfect consistency.

Butterscotch ice cream is incredibly versatile and can be enjoyed on its own in a cone or bowl, or as a delectable topping for pies, cakes, and other desserts. It’s also a fantastic addition for your milkshakes, sundaes, or even paired with warm apple pie for a classic combination that will leave you craving more.

With its irresistible blend of flavors, butterscotch ice cream is sure to satisfy anyone.

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INGREDIENTS YOU NEED

1 cup brown sugar
1/4 cup butter
4 large egg yolks room temperature
1/2 cup sugar
1 1/2 cups milk
1 1/2 cups heavy cream
1/4 tsp salt
1 1/2 tsp vanilla extract

Instructions To Make Butterscotch Ice Cream

In a saucepan over medium heat, add your butter and brown sugar. Cook until the butter has melted and the sugar is dissolved and starting to bubble up, about 3-4 minutes.
Whisk in ½ cup of your heavy cream and cook another 1-2 minutes until smooth. Remove your butterscotch from heat and set aside.
In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
Whisk in your milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
Add your remaining heavy cream and vanilla extract to your mix, stir to combine.
Pour mixture in to a bowl, and whisk in your butterscotch. Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
Spoon your ice cream into a shallow container or a loaf pan. Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid.
To serve, allow ice cream to sit at room temperature for at least 5 minutes. Scoop and enjoy!