Butterscotch Ice Cream

"This ice cream is a real sweet and rich treat! I found this recipe in a Sunset Magazine article on holiday entertaining. Prep time does not include chill time."
 
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Ready In:
25mins
Ingredients:
6
Yields:
1 quart
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ingredients

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directions

  • In a 1 to 2-quart pan over medium heat, stir brown sugar, butter and vanilla until butter is melted, sugar is dissolved and mixture is bubbly, 3 to 4 minutes.
  • Whisk in 1/2 C.
  • whipping cream until smooth.
  • Remove butterscotch mixture from heat.
  • In a 3-4 quart pan over medium high heat, combine remaining 1 cup whipping cream and the half-and-half, bring to a simmer.
  • Beat egg yolks to blend in a bowl.
  • Whisk 1/2 cup of the warm cream mixture into the eggs yolks, then pour egg yolk mixture into the pan with the remaining cream mixture.
  • Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes.
  • Immediately remove from heat.
  • Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture.
  • Chill until cold, stirring occasionally, about 2 hours, or cover and chill up to 1 day.
  • Freeze mixture in an ice cream maker according to manufacturer's instructions.
  • Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

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Reviews

  1. Very good soft ice cream that we enjoyed. I think this ice cream will be wonderful on top of apple crisp during the fall season. Thanks Hey Jude for posting.
     
  2. I got rave reviews from this recipe. I added a tsp of instant coffee granules to the warm cream mixture and crushed coffee-flavoured chocolate bars (Coffee Crisp) to right before the end of freezing cycle. Lovely!
     
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