Pudding Ice Cream 4 Butterscotch Crunch Recipes

BUTTERSCOTCH CRUNCH ICE CREAM

Steps:

• Spray a 13×9-inch baking pan or Pyrex dish with nonstick spray or grease it very lightly. In a medium, heavy-based saucepan, combine the cream, butter, brown sugar, and salt. Bring to a boil over medium-high heat, stirring often. When big bubbles start to form, check the mixture with a candy thermometer. As soon as it reaches 285°F, remove it from the heat and carefully stir in the whisky and vanilla. Carefully pour the mixture into the prepared pan, spreading it with an oiled spatula. Let cool. Break the cooled candy into chunks and pulse the chunks in a food processor (in batches if necessary) until the pieces are the size of corn kernels. If you create a lot of powder, you might want to sift the crunch before adding it to the ice cream.
• In a medium, heavy-based saucepan, combine the milk and vanilla bean and bring to a simmer over medium heat. Fill a large bowl with ice.
• Meanwhile, in a medium bowl, whisk the brown sugar, egg yolks, and vanilla extract until combined. Slowly pour some of the hot cream mixture into the yolk mixture, stirring to temper it. Return this mixture to the pan and cook over medium heat, stirring until it's slightly thickened and coats the back of a wooden spoon.
• Pour the mixture into a clean medium bowl and nestle it into the bowl of ice; stir the mixture to cool it and then refrigerate until very cold. Strain the mixture and freeze it in an ice-cream maker following the manufacturer's directions. When almost completely frozen, swirl in the butterscotch crunch: put half of the ice cream in a chilled stainless-steel bowl, sprinkle half of the crunch on top, and swirl with a butter knife. Top with the remaining ice cream and crunch and swirl again. Cover the ice cream tightly with plastic wrap and freeze.

BUTTERSCOTCH PUDDING II

Steps:

• In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.

EASY PUDDING ICE CREAM

Steps:

• Mix well.
• Pour into ice cream freezer. Freeze according to freezer instructions.
• NOTE: recipe can be doubled.

BUTTERSCOTCH PUDDINGS WITH WHIPPED CREAM AND CRUSHED ENGLISH TOFFEE

Steps:

• Whisk 1 cup half and half, egg yolks, and cornstarch in medium bowl until smooth. Combine remaining 2 cups half and half, brown sugar, and salt in heavy medium saucepan. Bring just to boil, stirring until sugar dissolves. Gradually whisk hot half and half mixture into egg yolk mixture. Strain mixture back into same saucepan. Whisk over medium-low heat until mixture just boils and thickens, about 10 minutes. Remove from heat; whisk in butter, Scotch, and vanilla.
• Divide pudding mixture among six 3/4-cup ramekins or custard cups. Cover ramekins with plastic wrap and refrigerate until cold, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
• Beat whipping cream and powdered sugar in medium bowl until soft peaks form. Spoon large dollops of whipped cream atop pudings. Sprinkle with crushed toffee and serve.
• GOOD TO KNOW:
• Crushing the toffee bar with a mallet while the bar is still in its wrapper helps keep the crushed pieces contained. W hisking the hot half and half into the egg yolks gradually-instead of all at once-keeps the mixture from curdling. And finally, straining the pudding mixture helps get the smoothest, silkiest result.
• *Vanilla paste, made with vanilla bean seeds, packs big flavor. It can be found at Trader Joe's markets, specialty foods stores, and surfasonline.com.

KELLY'S BUTTERSCOTCH PUDDING

Steps:

• In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
• Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.

BUTTER CRUNCH PUDDING

Steps:

• In a large bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15x10x1-in. baking pan. Bake at 375° for 15 minutes, stirring once. Cool slightly. , Meanwhile, in a another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; chill for 5 minutes. , Spoon half of the crumbs into each of four dessert bowls. Top with pudding and remaining crumb mixture.

CREAMY BUTTERSCOTCH PUDDING FOR 2

Steps:

• In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into 2 individual dessert dishes. Cover and refrigerate until chilled, 1-2 hours. If desired, serve with Pirouette cookies.

SELF-SAUCING BUTTERSCOTCH PUDDING

Steps:

• Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
• Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.

PUDDING ICE CREAM #4 - BUTTERSCOTCH CRUNCH

Steps:

• Pour cold cream into a cold bowl. Add pudding. Using electric mixer at low speed, beat until well blended, about 2 minutes.
• Let stand 5 minutes.
• Fold in crushed candy bar and whipped topping.
• Pour into a 2-qt. covered container.
• Freeze until firm, about 6 hours.