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Butterscotch Ice Cream

Butter and brown sugar meld in this ice cream recipe to create delicious butterscotch flavor.

Butterscotch Ice Cream




James Carrier
 1 cup firmly packed brown sugar
 2 tablespoons butter
 1 tablespoon vanilla
 1 1/2 cups whipping cream
 2 cups half-and-half (light cream)
 6 large egg yolks
Step 1
1

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 cup whipping cream until smooth; remove butterscotch mixture from heat.

Step 2
2

In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.

Step 3
3

Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

Step 4
4

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.

Step 5
5

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.

Step 6
6

Nutritional analysis is per 1/2 cup.

Nutrition Facts
Amount Per Serving
Calories 387Calories from Fat 63
% Daily Value *
Total Fat 27g42%

Saturated Fat 16g80%
Cholesterol 239mg80%
Sodium 85mg4%
Total Carbohydrate 31g11%

Dietary Fiber 0.0g0%
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.