Butterscotch Ice Cream Recipe
Butterscotch Ice Cream is a rich and creamy homemade dessert featuring a deep, caramelized butterscotch flavor. Made with a base of brown sugar, butter, heavy cream, and milk, the ice cream has a velvety texture and a sweet, buttery taste. Optional egg yolks create a custard-like base for extra creaminess. After chilling and churning, this indulgent treat can be served on its own or with toppings like toffee bits or nuts. Perfect for any occasion, it’s a delicious and customizable ice cream that’s sure to satisfy.
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.