Butterscotch Ice Cream Recipes

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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

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

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.

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

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 ICE CREAM TOPPING



Butterscotch Ice Cream Topping image

By request This recipe is from www.MakeIceCream.com Prep time is just an estimate, and is actually the cook time you have to watch it like a hawk. Be careful pouring the cream into the sugar. Don't splash. That hot sugar syrup can give you a nasty burn.

Provided by Poll_of_the_Purple_

Categories     Sauces

Time 5m

Yield 1 pint

Number Of Ingredients 4

1 cup sugar
1/2 cup water
1 1/2 cups heavy cream
3 tablespoons butter

Steps:

  • Combine the sugar and water in a medium saucepan.
  • Cook over high heat until the mixture is a light golden brown in color.
  • Remove from heat.
  • Add the cream and stir until smooth.
  • Add the butter 1 tablespoon at a time.
  • Blend well.
  • Can be reheated.

Nutrition Facts : Calories 2311.1, Fat 166.6, SaturatedFat 104.1, Cholesterol 580.7, Sodium 383.4, Carbohydrate 209.9, Sugar 200.2, Protein 7.7

BUTTERSCOTCH ICE CREAM TOPPING



Butterscotch Ice Cream Topping image

Wonderful homemade goodness and true butterscotch flavor make this sweet rich sauce a well-enjoyed gift. We like it over ice cream or slices of pound cake. It reheats well in the microwave.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-1/4 cups.

Number Of Ingredients 4

1 cup packed brown sugar
1/4 cup heavy whipping cream
3 tablespoons butter
2 tablespoons light corn syrup

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.

Nutrition Facts :

BOURBON BUTTERSCOTCH ICE CREAM



Bourbon Butterscotch Ice Cream image

Buttery brown sugar caramel flavors this ice cream, with an added boost from bourbon.

Provided by Dana Cree

Yield Makes 1-1½ quarts

Number Of Ingredients 9

10g / 2 teaspoons butter
290g / 1½ cups cream
150g / ¾ cup dark brown sugar, tightly packed
20g / 2 Tablespoons bourbon
3g / ½ teaspoons kosher or sea salt
380g / 2 cups milk
50g / ¼ cup glucose syrup
100g / about 5 large egg yolks
texture agent of your choice (see below)

Steps:

  • Prepare the bourbon butterscotch. Place the butter in a medium heavy-bottomed saucepan over medium heat. Cook until the butter melts, sizzles, and begins to take on a brown, nutty color. When it's richly browned but not burnt, add the cream, brown sugar, bourbon, and salt. Cook the sauce, stirring occasionally to help dissolve the sugar, over medium-high heat until it comes to a boil. Transfer the sauce to a bowl and put it in the refrigerator to cool below 100°F, or body temperature.
  • Prepare an ice bath. Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator. Boil the milk and glucose. Put the milk and glucose in a medium heavy-bottomed saucepan, and place it over medium high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat.
  • Temper the yolks and cook the custard. In a medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
  • Chill. When you notice the custard thickening, or the temperature reaches 180°F on a kitchen thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
  • Mix the butterscotch into the custard and strain. When the custard is cool to the touch (50°F or below), remove the bowl from the ice bath and add the chilled butterscotch sauce, whisking until evenly combined. Strain it through a fine-mesh sieve to remove any bits of egg yolk. (Straining is optional, but will help ensure the smoothest ice cream possible.)
  • Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
  • Churn. Place the custard base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
  • Harden. To freeze your custard ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.

BUTTERSCOTCH BOURBON ICE CREAM



Butterscotch Bourbon Ice Cream image

Add reddish-brown caramel and a splash of bourbon to a classic custard ice cream base, then top it off with a sprinkle of flaky sea salt.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 30m

Yield About 1 1/2 pints

Number Of Ingredients 7

1 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1/8 teaspoon fine sea salt
6 large egg yolks
1 tablespoon bourbon
1/4 teaspoon flaky sea salt (such as Maldon)

Steps:

  • In a medium pot over medium heat, melt 1/2 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns reddish brown.
  • Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Stir in bourbon and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 18 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 91 milligrams, Sugar 19 grams

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