Butterscotch Crunch Ice Cream Recipes
BUTTERSCOTCH ICE CREAM RECIPE
This rich and creamy butterscotch ice cream starts with a cooked butterscotch added to a Sicilian gelato base. No ice cream maker? No problem! As long as you have a freezer and a whisk, you'll be able to make ice cream every bit as rich and decadent as the best premium churned ice cream you've ever had!
Provided by Jenni Field
Categories Ice Cream Recipes
Time 3h40m
Number Of Ingredients 7
Steps:
- Melt butter in a heavy bottomed saucepan.
- Add the brown sugar, and cook over medium-high heat until the sugar caramelizes and the butter browns, stirring constantly. First it will be hard to mix the butter and sugar, then it will smooth out. After a few minutes of stirring, it will break again, and the butter and sugar will be separate. Keep cooking and stirring until the mixture comes back together for a second time and darkens in color. You may see a few wisps of smoke.
- Once the butterscotch has finished cooking, carefully add 2 cups of the whole milk. The butterscotch will harden into a clump. Worry not. Cook and stir over medium-low heat until the butterscotch melts.
- Whisk the cornstarch and salt into the other 2 cups of milk and then whisk into the butterscotch.
- Bring to a boil, stirring frequently, and allow the mixture to boil for about 1 minute.
- Turn the heat off and whisk in the softened cream cheese until completely incorporated and smooth. Stir in the vanilla.
- Let the base cool for an hour on the counter, whisking occasionally, and then chill the ice cream base at least 6 hours or overnight.
- Freeze according to manufacturer's instructions and pack into a container to freeze throroughly.
- Pour the finished base into a large bowl.
- Cool the base for an hour on the counter, whisking occasionally, and then chill the ice cream base at least 6 hours or overnight.
- Whisk the base thoroughly to incorporate a bit of air and freeze for an hour.
- Remove the base from the freezer and whisk very well, being sure to scrape the frozen parts around the edges into the whole.
- Return to the freezer and repeat steps 3 and 4 at least 2 more times and possibly 3, until the base is the consistency of soft serve ice cream.
- Pack into an airtight container to freeze thoroughly, at least 4 hours or overnight.
Nutrition Facts : Calories 235 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 225 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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