Butterscotch Ginger Ice Cream Sauce For Two Recipes

BUTTERSCOTCH SAUCE II

Butterscotch Sauce II image

The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!

Provided by JRUFF34

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 4

Ingredients

1 cup packed brown sugar
¼ cup milk
2 tablespoons light corn syrup
3 tablespoons butter

Steps:

In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 41.7 g, Cholesterol 16.1 mg, Fat 6 g, Protein 0.4 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 37.9 g

GINGER BUTTERSCOTCH SAUCE

Ginger Butterscotch Sauce image

This recipe came to The Times from the pastry chef Pichet Ong, who developed it when he worked at Spice Market and 66 in New York. He served it over a kabocha squash pie with a lime graham cracker crust, but it would go equally well over cheesecake, key lime pie or chess pie. It takes about a half-hour of your time, and will add a buttery note to any dessert.

Provided by Melissa Clark

Categories quick, sauces and gravies, dessert

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 6

Ingredients

1 pound dark brown sugar
2 1/2 ounces (about 4 inches) fresh ginger root, peeled and sliced into coins
1 vanilla bean, split lengthwise, pulp scraped
10 tablespoons (5 ounces) unsalted butter, cubed
2 cups heavy cream
3/4 teaspoon salt

Steps:

Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won't melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.

Nutrition Facts : @context http, Calories 636, UnsaturatedFat 13 grams, Carbohydrate 67 grams, Fat 42 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 26 grams, Sodium 297 milligrams, Sugar 65 grams, TransFat 1 gram

ICE CREAM WITH BUTTERSCOTCH SAUCE

Ice Cream with Butterscotch Sauce image

Rich butterscotch sauce made from candies is the perfect complement to vanilla ice cream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 25m

Number Of Ingredients 3

Ingredients

1 cup heavy cream
1 cup hard, dark butterscotch candies, finely chopped, plus more for garnish (optional)
1 pint vanilla ice cream, for serving

Steps:

Heat cream in a medium saucepan over medium-high heat until almost boiling. Stir in chopped candies, and reduce heat to medium. Continue to cook, stirring constantly, until candies have melted, about 5 minutes. Remove from heat; let sauce cool slightly.
Divide ice cream among four serving bowls, and top with sauce. Garnish with additional crushed candies, if desired.

BUTTERSCOTCH SAUCE FOR CAKE AND ICE CREAM

Butterscotch Sauce for cake and ice cream image

Make and share this Butterscotch Sauce for cake and ice cream recipe from Food.com.

Provided by Aroostook

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sugar
1/4 cup light corn syrup
3 tablespoons water
1/4 cup unsalted butter, in 1 tbsp pieces
1 teaspoon cider vinegar
1/2 cup heavy cream
2 tablespoons vanilla

Steps:

In a 1 1/2-quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved.
Boil mixture, without stirring but swirling pan occasionally, until a golden caramel.
Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted.
Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown).
Cool sauce to room temperature (sauce will thicken as it cools).
Refrigerate covered for up to 3 weeks.
Serve sauce warm or at room temperature.
Makes about 1 1/2 cups.

Nutrition Facts : Calories 318.1, Fat 15, SaturatedFat 9.4, Cholesterol 47.5, Sodium 18, Carbohydrate 45.4, Sugar 37.7, Protein 0.5

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