Butterscotch Ice Cream is a beloved dessert that combines the smooth, creamy texture of ice cream with the rich, caramelized flavor of butterscotch. This indulgent treat is a favorite for many due to its perfect balance of sweetness and buttery depth. The caramelized sugar and butter create a warm, toasty flavor profile that is both comforting and satisfying, making it a timeless choice for ice cream lovers. Whether served on its own or paired with other desserts, butterscotch ice cream continues to be a popular flavor due to its ability to captivate the taste buds with every spoonful.
Butterscotch Ice Cream Recipe
Ingredients Used in Butterscotch Ice Cream
To make Butterscotch Ice Cream, you’ll need a combination of rich, flavorful ingredients that come together to create a creamy, sweet treat. Here’s a detailed look at the key ingredients:
- Heavy Cream
- Heavy cream (also known as whipping cream) is essential for achieving the creamy, smooth texture of the ice cream. Its high fat content helps create the rich, velvety mouthfeel that makes homemade ice cream so special. You’ll need about 1 to 2 cups for a rich base.
- Whole Milk
- Whole milk adds a light and creamy texture to the ice cream without overpowering the richness of the heavy cream. It balances the consistency, making the ice cream neither too thick nor too thin. Typically, 1 to 1.5 cups of whole milk are used.
- Brown Sugar
- Brown sugar is the key ingredient for the butterscotch flavor. The molasses in brown sugar imparts a deeper, more complex sweetness compared to regular white sugar, contributing to the caramelized flavor profile that defines butterscotch ice cream. You’ll need around 3/4 to 1 cup of brown sugar, depending on how sweet you prefer the final result.
- Butter
- Butter adds to the lusciousness of the butterscotch flavor. It is browned to create the deep, caramelized notes that are essential to the butterscotch base. Typically, 1/4 cup of unsalted butter is used, though you can adjust depending on taste.
- Vanilla Extract
- Vanilla extract complements the caramelized sweetness of the butterscotch, enhancing the overall flavor profile. It adds a subtle warmth and depth to the ice cream. You’ll need about 1 teaspoon of pure vanilla extract.
- Salt
- A pinch of salt is crucial for balancing the sweetness and bringing out the full depth of the butterscotch flavor. Salt enhances the natural richness of the ice cream, cutting through the sweetness and elevating the taste. Typically, a pinch or 1/4 teaspoon of salt is enough.
- Egg Yolks (Optional for Custard-Based Ice Cream)
- Some butterscotch ice cream recipes use egg yolks to create a custard base, which makes the ice cream even richer and smoother. The egg yolks help thicken the mixture and add an extra layer of creaminess. If you choose to use eggs, 4 to 6 egg yolks are usually required, depending on the recipe. However, if you’re aiming for a simpler, egg-free version, this step can be omitted.
By combining these ingredients, you create the base for a delicious, velvety butterscotch ice cream with a rich, caramelized flavor that’s irresistible.
Instructions for Making Butterscotch Ice Cream
Making Butterscotch Ice Cream from scratch is a fun and rewarding process. Follow these detailed steps to achieve a creamy, rich, and flavorful ice cream with the perfect butterscotch flavor.
1. Make the Butterscotch Sauce
- Melt the butter: In a medium saucepan, melt 1/4 cup of unsalted butter over medium heat. Allow it to melt completely, but do not let it brown.
- Add the brown sugar: Once the butter is melted, stir in 3/4 to 1 cup of brown sugar (packed) until it’s fully dissolved into the butter. Continue to cook the mixture for 3 to 5 minutes, stirring frequently. The sugar should start to melt and turn into a smooth syrup.
- Caramelize the mixture: After the sugar has dissolved, bring the mixture to a simmer while continuing to stir. Let it simmer for 3-4 minutes, allowing it to thicken slightly and develop a deep caramelized flavor. Be careful not to let it burn, so stir constantly and keep the heat moderate.
- Remove from heat: Once the butterscotch sauce is thickened and bubbly, remove it from the heat and set it aside to cool slightly.
2. Prepare the Ice Cream Base
- Combine cream and milk: In a separate large saucepan, combine 1 to 1.5 cups of whole milk and 1 to 2 cups of heavy cream. Whisk them together to ensure they are well-mixed.
- Heat the milk and cream mixture: Place the saucepan over medium heat, bringing the mixture to a gentle simmer. Stir occasionally to prevent any scorching. You don’t need to boil it; just heat it until small bubbles form around the edges.
- Add the butterscotch sauce: Once the milk and cream are warmed, pour in your cooled butterscotch sauce. Stir well to combine, making sure the sauce is evenly distributed throughout the cream mixture.
- Add vanilla and salt: Stir in 1 teaspoon of vanilla extract and a pinch of salt. These will enhance the butterscotch flavor and balance the sweetness.
3. Temper the Egg Yolks (Optional for Custard-Based Version)
- Whisk the egg yolks: If you’re using eggs for a custard-based ice cream, whisk 4 to 6 large egg yolks in a small bowl until they’re pale and slightly thickened.
- Temper the eggs: Slowly add a small amount of the hot milk and butterscotch mixture into the egg yolks while whisking constantly. This process is known as “tempering,” and it helps prevent the eggs from scrambling. Gradually add more of the hot mixture until the egg yolks are warmed up and then pour the entire mixture back into the saucepan with the remaining milk and cream.
- Cook the custard: Return the saucepan to the stove over low heat. Stir constantly until the custard thickens enough to coat the back of a spoon, about 8-10 minutes. Be careful not to let it boil, as this can cause the eggs to curdle.
4. Chill the Mixture
- Cool the custard: Once the custard is thickened, remove the saucepan from heat. Allow the mixture to cool to room temperature. To speed up the cooling process, you can place the saucepan in a cold-water bath.
- Refrigerate the mixture: Once the custard has cooled to room temperature, transfer it to a covered container and refrigerate it for at least 4 hours, or ideally overnight. Chilling the mixture allows the flavors to meld and ensures the ice cream will have the right consistency.
5. Churn the Ice Cream
- Prepare the ice cream maker: Once the mixture has chilled, pour it into an ice cream maker according to the manufacturer’s instructions. Start churning the mixture. It will take about 20-30 minutes to achieve a soft-serve consistency, depending on your ice cream maker.
- Monitor consistency: As the ice cream churns, keep an eye on its texture. Once it has thickened and has a creamy, soft-serve-like consistency, it’s ready to be transferred to the freezer.
6. Freeze the Ice Cream
- Transfer to a container: Once the ice cream has reached the desired consistency, scoop it into an airtight container, smoothing the top with a spatula.
- Freeze: Place the container in the freezer and freeze for at least 4 hours or overnight until the ice cream is firm enough to scoop.
7. Serve and Enjoy
- Serve: Once the ice cream is fully frozen, it’s ready to serve! Scoop it into bowls or cones and top with your favorite mix-ins like crushed nuts, toffee bits, or chocolate chips if desired.
- Optional toppings: You can drizzle extra butterscotch sauce or caramel sauce on top for an added touch of sweetness.
With these detailed steps, you’ll have a rich and creamy Butterscotch Ice Cream that’s sure to be a hit with everyone! Enjoy this indulgent dessert for any occasion.
Butterscotch Ice Cream Recipe
Equipment
- Saucepan For making the butterscotch sauce and heating the milk and cream mixture.
- Whisk To stir the mixture and prevent it from sticking or curdling.
- Ice Cream Maker For churning the ice cream to achieve a smooth, creamy texture.
- Mixing Bowls: For whisking the egg yolks (if using) and combining the ingredients.
- Measuring Cups and Spoons: To ensure accurate measurements for the ingredients.
- Spatula: For transferring the mixture into containers and scraping the sides of the saucepan.
- Fine Mesh Strainer (Optional) To strain the custard if you’re using egg yolks, ensuring a smooth texture.
- Airtight Container To store the ice cream once it’s churned and frozen.
- Thermometer (Optional) – To monitor the temperature of the custard during the cooking process, ensuring it reaches the proper consistency.
Ingredients
- 1 cup Brown Sugar
- ½ cup Unsalted Butter
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 4 large Egg Yolks
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- ½ cup Granulated Sugar
- 1 tbsp Cornstarch
Instructions
- Make the Butterscotch Sauce:In a saucepan, melt 1 cup of brown sugar and 1/2 cup of unsalted butter over medium heat. Stir occasionally until the mixture is smooth and bubbling. Allow it to simmer for about 2-3 minutes to thicken. Remove from heat and set aside to cool slightly.
- Prepare the Ice Cream Base:In a separate saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Heat the mixture over medium heat until it’s warm but not boiling. If using egg yolks, whisk them together with 1/2 cup of granulated sugar in a mixing bowl until pale and smooth.
- Temper the Egg Yolks (if using):Slowly add a small amount of the warm cream mixture into the egg yolks, whisking constantly to prevent curdling. Gradually pour in the rest of the warm mixture, whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- Combine the Butterscotch and Custard:Once the custard has thickened, pour it through a fine mesh strainer into a bowl to remove any curdled bits. Stir in the prepared butterscotch sauce, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Allow the mixture to cool to room temperature, then refrigerate it for at least 4 hours or overnight for best results.
- Churn and Freeze:Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes). Once churned, transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm. Scoop and serve!
Notes
- Chill the Base Properly: To ensure a smooth, creamy texture, it’s essential to chill the ice cream mixture for at least 4 hours (or overnight) before churning. This helps the flavors to meld and allows for better churning results.
- Watch the Caramelization: When making the butterscotch sauce, be cautious while melting the brown sugar and butter. Stir constantly and avoid high heat, as the sugar can burn quickly. Aim for a rich golden color rather than an overly dark brown.
- Egg Yolk Tempering: If using egg yolks, make sure to temper them slowly by gradually adding hot cream to the yolks while whisking to avoid scrambling. This process creates a smoother, custard-like texture, but be gentle to prevent curdling.
- Adjust Sweetness: The sweetness of the ice cream can be adjusted based on personal preference. If you prefer a less sweet version, reduce the amount of granulated sugar. However, the butterscotch sauce is naturally quite sweet, so you may not need to adjust too much.
- Storage: Homemade ice cream freezes harder than store-bought varieties. If you find it too firm after freezing, let it sit at room temperature for a few minutes before scooping. Store the ice cream in an airtight container to prevent freezer burn.
- Optional Mix-ins: Consider adding mix-ins such as crushed toffee bits, chopped nuts, or a swirl of extra butterscotch sauce towards the end of churning to enhance the texture and flavor.
- Ice Cream Maker Use: For the best results, use an ice cream maker. If you don’t have one, you can still make the ice cream by stirring it every 30-45 minutes as it freezes, though the texture may be less smooth.
- Customization: If you want a more decadent treat, try drizzling additional butterscotch sauce over the top before serving. You can also experiment with flavor variations like adding a touch of cinnamon or bourbon to the mixture for extra depth.
Tips for Perfect Butterscotch Ice Cream
To ensure your Butterscotch Ice Cream turns out as creamy, flavorful, and smooth as possible, here are some helpful tips:
1. Use High-Quality Ingredients
- The flavor of your butterscotch ice cream depends heavily on the quality of the ingredients. Use pure vanilla extract, fresh heavy cream, and whole milk for the best flavor and texture. Opt for high-quality brown sugar, as it will give you a deeper, richer butterscotch taste.
2. Don’t Rush the Browning of the Sugar
- When making the butterscotch sauce, be sure to slowly melt the brown sugar and butter. Caramelizing the sugar is a crucial step to developing the deep, caramelized flavor. Stir constantly and watch it carefully to prevent burning. Allow it to bubble and thicken gently—don’t rush it by turning up the heat too high.
3. Temper the Eggs Slowly
- If you’re using egg yolks for a custard-style ice cream, the key is to temper them slowly by adding a little hot liquid at a time while whisking constantly. This prevents the eggs from cooking too quickly and forming scrambled eggs. Taking your time with this step ensures a smooth, velvety custard.
4. Chill the Mixture Thoroughly
- For the best texture, be sure to chill the ice cream base for at least 4 hours before churning. This helps the flavors meld together and ensures the ice cream will churn to the perfect consistency.
5. Use an Ice Cream Maker for Best Results
- While it’s possible to make butterscotch ice cream without an ice cream maker, using one will give you a smoother, creamier texture. The churning process helps incorporate air into the ice cream, preventing large ice crystals from forming and resulting in a rich, soft texture.
6. Add Mix-ins for Extra Flavor and Texture
- If you want to take your butterscotch ice cream to the next level, consider adding mix-ins like toffee bits, chopped nuts (e.g., pecans, walnuts, or almonds), or even chocolate chips during the last few minutes of churning. These add delightful texture and extra bursts of flavor.
7. Prevent Ice Crystals with a Custard Base
- A custard base (using egg yolks) will help minimize ice crystals, ensuring your ice cream stays smooth and creamy. If you’re using an eggless base, be sure to churn it thoroughly to incorporate air and achieve a creamy consistency.
8. Storage Tips
- Homemade ice cream tends to freeze hard, so if you have leftovers, let it sit at room temperature for a few minutes before scooping. For optimal storage, keep your ice cream in an airtight container to prevent freezer burn and preserve the flavor.
9. Experiment with Flavor Variations
- Butterscotch ice cream is versatile. You can play with flavors by adding a pinch of cinnamon, a splash of bourbon, or even a swirl of caramel for a different twist. Just be careful not to overpower the butterscotch flavor, which should remain the star of the show.
10. Serve with Complementary Desserts
- Butterscotch ice cream pairs beautifully with other desserts like brownies, pies (especially apple or pecan), or even a warm slice of cake. It also makes a great topping for an indulgent sundae or affogato.
By following these tips, you can ensure that your Butterscotch Ice Cream turns out perfectly every time—rich, creamy, and full of caramelized flavor!
Conclusion
In conclusion, Butterscotch Ice Cream is a decadent and satisfying treat that combines the rich, caramelized flavor of butterscotch with the creamy texture of homemade ice cream. Whether you’re a fan of classic flavors or looking to try something new, this ice cream offers a delightful twist on traditional sweets. The homemade butterscotch sauce adds a depth of flavor that store-bought versions simply can’t match, making it an irresistible choice for any ice cream lover.
By following the detailed instructions and using high-quality ingredients, you can create a batch of ice cream that’s perfectly creamy and full of flavor. The combination of brown sugar, butter, and vanilla creates a truly indulgent base, while the optional egg yolks ensure a smooth and velvety texture. Plus, the process of making it at home allows you to customize the sweetness and texture to suit your preferences, ensuring that every scoop is just right.
Whether served on its own, with a drizzle of extra butterscotch sauce, or paired with your favorite desserts, Butterscotch Ice Cream is sure to impress. With a little patience and attention to detail, you’ll be rewarded with a homemade ice cream that’s rich, flavorful, and simply irresistible. Perfect for any occasion or as a special treat, this recipe will quickly become a go-to favorite for your dessert repertoire.
Hi, I’m Katelyn Williams, the expert behind Ninjacreamiicecream.com. With a deep passion for creating delectable ice cream recipes, I’m here to share my love for all things ice cream. I earned my Bachelor’s degree from Louisiana State University, and since then, I’ve been dedicated to perfecting the art of ice cream making. From classic flavors to innovative creations, my goal is to inspire you to make delicious and creamy treats at home effortlessly. Join me for the best recipes, tips, and techniques to elevate your ice cream game and indulge in delightful frozen desserts!