Buttercrunch Ice Cream Recipes

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BUTTERSCOTCH CRUNCH ICE CREAM



Butterscotch Crunch Ice Cream image

If you like your ice cream not so sweet, use only two-thirds of the candy; the rest will keep in an airtight container at room temperature for two weeks.

Provided by Melissa Murphy

Categories     Dessert

Yield Yields 1 quart.

Number Of Ingredients 11

1/4 cup heavy cream
2 oz. (4 Tbs.) unsalted butter
1 1/4 cups firmly packed light brown sugar
1/2 tsp. salt
1 Tbs. Scotch whisky
1 tsp. vanilla extract
3 cups milk
1 vanilla bean, split
1 cup firmly packed light brown sugar
9 large egg yolks
1 tsp. vanilla extract

Steps:

  • Spray a 13×9-inch baking pan or Pyrex dish with nonstick spray or grease it very lightly. In a medium, heavy-based saucepan, combine the cream, butter, brown sugar, and salt. Bring to a boil over medium-high heat, stirring often. When big bubbles start to form, check the mixture with a candy thermometer. As soon as it reaches 285°F, remove it from the heat and carefully stir in the whisky and vanilla. Carefully pour the mixture into the prepared pan, spreading it with an oiled spatula. Let cool. Break the cooled candy into chunks and pulse the chunks in a food processor (in batches if necessary) until the pieces are the size of corn kernels. If you create a lot of powder, you might want to sift the crunch before adding it to the ice cream.
  • In a medium, heavy-based saucepan, combine the milk and vanilla bean and bring to a simmer over medium heat. Fill a large bowl with ice.
  • Meanwhile, in a medium bowl, whisk the brown sugar, egg yolks, and vanilla extract until combined. Slowly pour some of the hot cream mixture into the yolk mixture, stirring to temper it. Return this mixture to the pan and cook over medium heat, stirring until it's slightly thickened and coats the back of a wooden spoon.
  • Pour the mixture into a clean medium bowl and nestle it into the bowl of ice; stir the mixture to cool it and then refrigerate until very cold. Strain the mixture and freeze it in an ice-cream maker following the manufacturer's directions. When almost completely frozen, swirl in the butterscotch crunch: put half of the ice cream in a chilled stainless-steel bowl, sprinkle half of the crunch on top, and swirl with a butter knife. Top with the remaining ice cream and crunch and swirl again. Cover the ice cream tightly with plastic wrap and freeze.

Nutrition Facts : Calories 440 kcal, Fat 160 kcal, SaturatedFat 9 g, TransFat 17 g, Carbohydrate 65 g, Protein 6 g, Cholesterol 270 mg, Sodium 230 mg, UnsaturatedFat 7 g

OLD-FASHIONED BUTTER CRUNCH



Old-Fashioned Butter Crunch image

Provided by Food Network

Time 1h

Number Of Ingredients 8

16 tablespoons (2 sticks) unsalted butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces
One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting--boards, jelly-roll pans, or cardboard pieces, covered with parchment.

Steps:

  • To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

BUTTER-CRUNCH TOPPING



Butter-Crunch Topping image

"It's nice to keep this crisp, golden mixture on hand to top pudding or pie filling over ice cream," reports field editor Ellen Benninger of Greenville, Pennsylvania. "I got this handy dessert idea from a neighbor."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 cups.

Number Of Ingredients 7

1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup sweetened shredded coconut
1/2 cup coarsely chopped nuts
Vanilla ice cream
Warmed apple pie filling

Steps:

  • In a small bowl, combine the flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add coconut and nuts. Spread in a greased 15x10x1-in. baking pan. Bake at 400° for 10-15 minutes or until golden brown, stirring occasionally. Cool. Store in the refrigerator. Top ice cream with apple pie filling; sprinkle with topping.

Nutrition Facts :

BUTTERSCOTCH ICE CREAM



Butterscotch Ice Cream image

This ice cream is a real sweet and rich treat! I found this recipe in a Sunset Magazine article on holiday entertaining. Prep time does not include chill time.

Provided by Hey Jude

Categories     Frozen Desserts

Time 25m

Yield 1 quart

Number Of Ingredients 6

1 cup firmly packed brown sugar
2 tablespoons butter
1 tablespoon vanilla
1 1/2 cups whipping cream
2 cups half-and-half or 2 cups light cream
6 large egg yolks

Steps:

  • 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 C.
  • whipping cream until smooth.
  • Remove butterscotch mixture from heat.
  • In a 3-4 quart pan over medium high heat, combine remaining 1 cup whipping cream and the half-and-half, bring to a simmer.
  • Beat egg yolks to blend in a bowl.
  • Whisk 1/2 cup of the warm cream mixture into the eggs yolks, then pour egg yolk mixture into the pan with the remaining cream mixture.
  • Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes.
  • Immediately remove from heat.
  • 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.
  • 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.

PEANUT BUTTER CRUNCH (ICE CREAM TOPPING)



Peanut Butter Crunch (Ice Cream Topping) image

My two favorite ways to eat this......French vanilla ice cream, topped with Hot Fudge sauce and then this, OR a rich chocolate ice cream topped only with this and whipped cream!! The yield is a guess here as who has time to measure when the ice cream awaits?!!

Provided by LAURIE

Categories     Dessert

Time 8m

Yield 3-4 serving(s)

Number Of Ingredients 6

1/2 cup butter
2 cups brown sugar, packed
1 1/4 cups whole milk
3/4 cup peanut butter
1/2 cup chopped peanuts
1 teaspoon vanilla

Steps:

  • Melt butter in a saucepan over medium heat. Stir in brown sugar until it softens. Slowly add milk and stir until sugar dissolves.
  • Bring to a boil and cook until mixture reduces and thickens.
  • Add peanut butter and mix thoroughly.
  • Add peanuts and vanilla.
  • Continue stirring until smooth.
  • Serve warm over ice cream.

ICE CREAM CRUNCH



Ice Cream Crunch image

Settle in with a slice of this easy dessert, a summertime favorite at the willmar Minnesota home of Carol Seybert.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12-16 servings.

Number Of Ingredients 6

1/2 cup butter, cubed
1/2 cup packed brown sugar
3 cups crisp rice cereal
2 cups sweetened shredded coconut
1 cup chopped mixed nuts
1/2 gallon vanilla ice cream, softened

Steps:

  • In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved. , In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm.

Nutrition Facts : Calories 337 calories, Fat 22g fat (12g saturated fat), Cholesterol 44mg cholesterol, Sodium 249mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERCRUNCH ICE CREAM



Buttercrunch Ice Cream image

Number Of Ingredients 5

1/4 cup margarine or butter
1/4 cup firmly packed brown sugar
1 cup shredded coconut
1 cup Corn Pops® sweetened corn cereal
1 quart vanilla ice cream

Steps:

  • 1. Measure margarine and sugar into medium size frypan. Cook over medium heat until margarine melts, stirring constantly. Stir in coconut and KELLOGG'S CORN POPS cereal. Continue cooking, stirring constantly, about 12 minutes or until coconut is lightly browned. Remove from heat. Spread on ungreased baking sheet cool completely.2. Break cooked mixture into small pieces. Gently fold into slightly softened ice cream freeze until firm. Serve topped with chocolate fudge sauce and maraschino cherries, if desired.

Nutrition Facts : Nutritional Facts Serves

BUTTERCRUNCH ICE CREAM



Buttercrunch Ice Cream image

Number Of Ingredients 5

1/4 cup margarine or butter
1/4 cup firmly packed brown sugar
1 cup shredded coconut
1 cup Corn Pops® sweetened corn cereal
1 quart vanilla ice cream

Steps:

  • 1. Measure margarine and sugar into medium size frypan. Cook over medium heat until margarine melts, stirring constantly. Stir in coconut and KELLOGG'S CORN POPS cereal. Continue cooking, stirring constantly, about 12 minutes or until coconut is lightly browned. Remove from heat. Spread on ungreased baking sheet cool completely.2. Break cooked mixture into small pieces. Gently fold into slightly softened ice cream freeze until firm. Serve topped with chocolate fudge sauce and maraschino cherries, if desired.

Nutrition Facts : Nutritional Facts Serves

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