Burnt Sugar Ice Cream With Butterscotch Sauce Recipes

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BROWN SUGAR SAUCE



Brown Sugar Sauce image

This sauce is a wonderful concoction that complements bread pudding, cheesecake, or pancakes on Sundays. The taste of brown sugar in a sauce form is irresistible.

Provided by Brenda Moore

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Yield 8

Number Of Ingredients 6

2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
½ cup packed brown sugar
1 cup boiling water
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
  • Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
  • Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

Nutrition Facts : Calories 86.4 calories, Carbohydrate 15 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 97.1 mg, Sugar 13.4 g

BURNT-SUGAR ICE CREAM WITH BUTTERSCOTCH SAUCE



Burnt-Sugar Ice Cream With Butterscotch Sauce image

Provided by Craig Claiborne

Categories     ice creams and sorbets, dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups milk
1 large egg
1/4 cup flour
1 cup sugar
1 1/2 tablespoons finely grated orange rind
1 cup heavy cream
1 1/2 cups sugar
1 1/2 cups light corn syrup
1/4 cup butter
2/3 cup heavy cream
1/4 cup bourbon

Steps:

  • Pour the milk into a saucepan, and bring to a simmer.
  • Combine the egg, flour and 1/2 cup of the sugar in the bowl of an electric mixer. Start beating the mixture until it is thoroughly blended, and pour in the hot milk. Pour and scrape the sauce into a saucepan, and start beating over moderate heat. Cook until the mixture is thickened and smooth.
  • Put the remaining 1/2 cup of sugar into a small nonstick skillet, and cook, stirring, until the sugar is melted and starts to take on a light caramel color. Immediately add the orange rind, and blend, stirring constantly. Remove from the heat. Immediately add the caramel-orange mixture to the sauce and blend.
  • Line a mixing bowl with a sieve, and pour the sauce into it, pressing all around with the sides of a rubber spatula to extract as much flavor as possible from the orange rind. Discard the rind.
  • Add the 1 cup of heavy cream, and stir. Let cool. Pour the mixture into the container of a hand-cranked or electric ice cream maker, and freeze according to the manufacturer's instructions.
  • Meanwhile, to prepare the butterscotch sauce, put the 1 1/2 cups of sugar into a 12-inch nonstick skillet, and cook, stirring, until the sugar is melted and becomes a dark caramel in color. Add the corn syrup, stir to blend, and remove from the heat. Stir in the butter to blend. Stir in the 2/3 cup of cream and the bourbon. Spoon the sauce over the ice cream and serve.

Nutrition Facts : @context http, Calories 724, UnsaturatedFat 9 grams, Carbohydrate 119 grams, Fat 27 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 16 grams, Sodium 95 milligrams, Sugar 116 grams, TransFat 0 grams

BURNT SUGAR ICE CREAM



BURNT SUGAR ICE CREAM image

Categories     Dessert     Freeze/Chill     Yogurt

Yield 1 quart

Number Of Ingredients 6

4 inch piece vanilla bean or 1 1/2 teaspoons vanilla extract
1 cup whole milk
1 cup sugar
2 cups heavy cream
1 egg
2 egg yolks

Steps:

  • 3. Remove 1/2 cup hot milk mixture from saucepan and add slowly to beaten egg yolks while whisking vigorously. Whisk this mixture back into saucepan. Over low heat, cook mixture until it reaches 180 degrees on an instant-read thermometer, stirring constantly (about 5 minutes). Custard should not boil or bubble. If mixture starts to give off a fair amount of steam, take off heat for a few moments and stir vigorously. 4. Combine remaining 1/2 cup sugar with 1/4 cup water in small saucepan over medium heat. Do not stir but swirl pan vigorously until sugar dissolves. Increase heat to high and bring syrup to boil. Cover and cook for 2 minutes. Uncover and continue to cook until syrup takes on color. Swirl pan constantly at this point, moving pan off and on heat to slow down cooking. Remove from heat when syrup is dark and mahogany-colored. Pour into custard mixture (make sure there is a lot of extra room in the saucepan-the custard will bubble and froth) and whisk for about a minute. (The sugar syrup will harden at first and then dissolve as you whisk.) 5. Pour custard through fine-mesh strainer into nonreactive bowl. Remove vanilla pod from strainer and add to mixture. If using vanilla extract, add it to the custard now. Place bowl into a large bowl filled halfway with ice water to cool. When mixture reaches room temperature, cover bowl with plastic wrap and refrigerate. It is best to refrigerate mixture overnight or for at least 6 hours. 6. When chilled, remove vanilla pod (if using), stir, and place into ice-cream machine. Follow manufacturer's directions. When done, place ice cream in the freezer to freeze solid. (The ice cream will still be soft after churning in the machine.)

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Top Asked Questions

Is this really butterscotch ice cream sauce?
Sigh.., This is real butterscotch ice cream sauce, friends. By that, I mean you cook butter, sugar, and molasses together until the butter browns and the sugar caramelizes. That’s real butterscotch. You’ll be able to taste it in the depth of flavor and see it in the thick, chewiness of the sauce.
How do you make butterscotch frosting?
1. In a 1- to 2-quart pan over medium heat, stir brown sugar and butter 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.
How do you make Butterscotch sauce at home?
Instructions. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes. Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.
What is the difference between Butterscotch sauce and caramel sauce?
To summarize: Butterscotch sauce is made with brown sugar, while a traditional caramel sauce is made with white sugar. I’ve caramelized sugar a million times and a thousand different ways —white sugar, brown sugar, butter, no butter, bourbon, whiskey, cream, vanilla .

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