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Butterscotch Ice Cream

Creamy Butterscotch Ice Cream for a Sweet Summer Treat

This Butterscotch Ice Cream recipe offers a creamy, rich dessert that brings delightful flavors perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 6 scoops
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1/2 cup Unsalted Butter Adds richness and flavor. Substitution: Use salted butter, but reduce added salt.
  • 1 cup Dark Brown Sugar Provides depth and caramel notes. Substitution: Light brown sugar yields a milder flavor.
  • 2 cups Heavy Cream Contributes to a creamy, velvety texture. Note: Use dairy-free heavy cream for a non-dairy version.
  • 1 cup Whole Milk Helps to balance creaminess with a lighter texture. Substitution: Use low-fat milk for a lighter version.
  • 2 tablespoons Bourbon (Optional) Infuses complexity with caramel and oak notes. Substitution: Omit for non-alcoholic; or replace with vanilla extract.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor with aromatic notes. Substitution: Use vanilla bean for a more intense flavor.
  • 1 pinch Kosher Salt Balances sweetness and enhances flavors. Note: A pinch is sufficient; adjust to taste.
For the Custard
  • 5 large Egg Yolks Essential for creating a custard base, contributing to a rich mouthfeel. Warning: Ensure they’re fully cooked to prevent salmonella.
  • 3/4 cup Granulated Sugar Sweetens the mixture. Note: Adjust based on sweetness preference.

Equipment

  • Medium saucepan
  • Whisk
  • Ice Cream Maker
  • Mixing Bowl

Method
 

Preparation Steps
  1. In a medium saucepan set over medium heat, melt the butter until bubbly and fragrant, about 2 minutes. Stir in dark brown sugar and simmer for 3-4 minutes until thick.
  2. Remove from heat and stir in heavy cream and whole milk. If desired, add bourbon, and warm until it reaches 165°F (73°C), stirring to combine.
  3. In a separate bowl, whisk together egg yolks and granulated sugar until thick and pale, about 2-3 minutes.
  4. Gradually whisk in about 1 cup of the hot cream mixture into the egg yolks to temper them. Pour this back into the saucepan and heat until it reaches 165°F (73°C) again, stirring constantly.
  5. Stir in vanilla extract and kosher salt. Pour the mixture into a bowl, let cool slightly, then refrigerate for at least 4 hours until very cold.
  6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 25-30 minutes.
  7. Transfer to an airtight container, spread evenly, and press parchment paper onto the surface to prevent ice crystals. Freeze for at least 4 hours or until firm.

Nutrition

Serving: 1scoopCalories: 300kcalCarbohydrates: 28gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 110mgSodium: 100mgPotassium: 200mgSugar: 26gVitamin A: 500IUCalcium: 80mgIron: 0.2mg

Notes

For best results, chill the ice cream maker's bowl the night before and avoid over-churning to maintain texture.

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