Butterscotch Ice Cream
Indulge in the rich, buttery decadence of homemade Butterscotch Ice Cream, a dessert that combines creamy perfection with the nostalgic flavor of caramelized brown sugar. This gourmet treat is crafted from scratch, starting with a luscious butterscotch base made by melting butter and light brown sugar into a golden, syrupy mixture. The addition of heavy cream, whole milk, and vanilla extract creates a velvety custard, while perfectly tempered egg yolks lend it an irresistibly smooth texture. Churned to silky perfection in an ice cream maker, this recipe delivers a luxurious frozen dessert that’s both sweet and salty, perfect for satisfying cravings or impressing guests. Whether served solo, drizzled with caramel, or paired with a warm brownie, this Butterscotch Ice Cream is the epitome of creamy bliss. Keywords: homemade butterscotch ice cream, creamy dessert, caramelized brown sugar ice cream, gourmet ice cream, custard-based ice cream.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Light brown sugar
- 4 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 4 Egg yolks
- 0.25 cup Granulated sugar
Instructions
In a medium saucepan, melt the butter over medium heat. Once melted, add the light brown sugar and stir until it is thoroughly combined with the butter. Cook for about 2-3 minutes, until the mixture is bubbly and slightly thickened.
Reduce the heat to low and carefully add the heavy cream and whole milk to the saucepan, stirring constantly. Be cautious as the mixture may splatter. Stir until the sugar has fully dissolved.
Add the vanilla extract and salt to the saucepan. Stir to combine.
In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and creamy.
Slowly temper the egg yolks by adding about 1/2 cup of the warm cream mixture to the yolks while whisking constantly. This prevents the eggs from scrambling.
Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Place the saucepan back over medium-low heat. Stir constantly with a wooden spoon or spatula until the mixture thickens and coats the back of the spoon, about 5-7 minutes.
Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl. Allow the custard to cool to room temperature, stirring occasionally.
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until completely chilled.
Once chilled, churn the butterscotch custard in an ice cream maker according to the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm, before serving.
Nutrition Facts
Calories |
3154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 134.9 g | 674% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1371 mg | 457% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 213.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 499 mg | 38% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
