Butterscotch Ripple Ice Cream Recipes

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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.

BUTTERSCOTCH ICE CREAM RECIPE



Butterscotch Ice Cream Recipe image

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

1 cup well packed brown sugar (8 oz, by weight)
1 stick unsalted butter
1 quart whole milk, divided
1 Tablespoon cornstarch
3/4 teaspoon kosher salt
2 oz cream cheese, softened
2 teaspoons vanilla extract

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

BUTTERSCOTCH RIPPLE ICE CREAM RECIPE



Butterscotch Ripple Ice Cream Recipe image

This butterscotch ripple ice cream features swirls of rich butterscotch in a creamy French vanilla ice cream base. A must make for butterscotch lovers everywhere!

Provided by Jenni Field

Categories     Ice Cream Recipes

Time 9h

Number Of Ingredients 15

2 egg yolks
3 oz granulated sugar
1 oz water
1/8 teaspoon kosher salt (pinch)
10 oz heavy cream
8 oz sweetened condensed milk
3 oz evaporated milk
3 oz whole milk
2 teaspoons vanilla extract or paste
2 oz unsalted butter
3 oz dark brown sugar
3/8 teaspoon kosher salt (2 grams salt)
2 oz water
3 oz heavy cream
1/4 teaspoon vanilla extract

Steps:

  • In a medium-sized sauce pan, stir together the butter, dark brown sugar, and salt with the water.
  • Put the lid on and heat over medium heat until the butter melts.
  • Remove the lid and cook over medium-high heat until the butter browns and the sugar caramelizes. You'll know it's done when the mixture begins to smell like caramelized sugar.
  • Add the heavy cream all at once. Be careful, the mixture will bubble up.
  • Stir off the heat until the butterscotch is smooth. A whisk works better than a spoon for this.
  • Cook over medium heat until the mixture reaches 240F.
  • Pour into a heat-safe container and stir in the vanilla. Let cool to room temperature.
  • Using a hand mixer, whip the yolks and salt together until very light and creamy. Set aside.
  • Combine the sugar and water in a small saucepan.
  • Bring to a boil and cook until the sugar reaches 240F.
  • With your hand mixer on, stream the hot sugar syrup into the yolks, whipping until very pale, thick, and billowy. This is your pate a bombe.
  • In the bowl of your stand mixer fitted with the whisk attachment, whip together the heavy cream, sweetened condensed milk, and vanilla until thickened. The whisk will leave tracks in the base.
  • Scrape in all the pate a bombe and continue to whip until you get very soft peaks.
  • Add the whole milk and evaporated milk and whisk until well-combined. Mixture will thin out some.
  • You have two options. First, you can layer in about 1/3 of the base and let it freeze for about 45 minutes before adding 1/3 of the butterscotch.
  • Repeat with more base, sauce, base, and finish with the sauce, allowing 45 minutes to an hour of freezing between layers.
  • To speed things along a little bit, here's option 2:
  • Place the metal mixer bowl filled with ice cream base into the freezer. Whisk it every 45 minutes to incorporate the outer frozen parts with the rest of the base. After 3-4 rounds of this, you'll have an ice cream base that is about the texture of soft-serve ice cream.
  • Then you can layer the base and butterscotch all at once: 1/3 base, 1/3 butterscotch drizzled all over the base, etc, until you fill the pan.
  • In either case, press plastic wrap onto the surface of the ice cream and freeze at least 8 hours before serving.
  • You may need to let the ice cream sit out for 5 minutes or so before scooping.
  • For best flavor and texture, enjoy within about 10 days.

Nutrition Facts : Calories 419 calories, Carbohydrate 39.6 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 27.6 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 16.9 grams saturated fat, ServingSize 1, Sodium 262 grams sodium, Sugar 38.2 grams sugar

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