Butterscotch Gourmet Ice Cream
Enjoy a bit of brown sugar heaven with this butterscotch ice cream recipe.
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- Contains Dairy
- Contains Eggs
Ingredients
- 3 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 1/2 cup and 3 tablespoons heavy cream, divided
- 1 cup whole milk
- 3 egg yolks
- pinch of kosher salt
- Instant-Read Thermometer
- Medium Saucepan
- Whisk
Instructions
Step 1
Place butter and brown sugar in a medium saucepan over medium-low heat and cook until butter begins to melt. Add 3 tablespoons heavy cream and whisk until evenly combined. Transfer half of the butterscotch mixture to a small bowl and set aside.
Step 2
Return the saucepan to medium heat. Add the remaining ingredients and whisk until combined. Cook until the base temperature reads 165°F -175°F on an instant-read thermometer, stirring frequently for about 7 to 10 minutes.
Step 3
Add the rest of the ingredients into the remaining butterscotch that's still in the pot. Stir the ice cream base on medium to low heat, allowing it to thicken slightly but not stick to the bottom of the pot. Continue cooking until it reaches 165F/74C. Allow to cool.
Step 4
Remove the base from heat and pour into an empty CREAMi™ Place pint in an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 5
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 6
Select ICE CREAM.
Step 7
When processing is complete, remove ice cream from pint, top with reserved butterscotch and serve immediately.