Butterscotch Ice Cream Recipes

BUTTERSCOTCH ICE CREAM RECIPE

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.

BUTTERSCOTCH ICE CREAM TOPPING

Steps:

• In a heavy saucepan, combine all ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool to room temperature. Cover and store in the refrigerator. , To reheat, microwave at 50% power for 1 minute or until heated through. Serve warm over ice cream.

BUTTERSCOTCH ICE CREAM

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.