Low Sodium Butterscotch Ice Cream
Indulge in the creamy decadence of **Low Sodium Butterscotch Ice Cream**, a guilt-free twist on a beloved classic. This recipe combines the richness of unsalted butter, brown sugar, heavy cream, and whole milk to create a velvety dessert that's bursting with buttery, caramel-like butterscotch flavor—all while keeping sodium to a minimum. With step-by-step techniques like tempering egg yolks and using a cornstarch slurry for added creaminess, this homemade ice cream delivers professional-quality results without the need for store-bought options. Perfect for those seeking a low-sodium treat, this ice cream is ideal for dessert lovers with dietary restrictions or anyone looking to savor a healthier version of a timeless favorite. Serve it solo or pair it with warm desserts for a delightfully satisfying finish!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted Butter
- 0.75 cups Brown Sugar
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 2 teaspoons Vanilla Extract
- 4 large Egg Yolks
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
In a medium saucepan over low heat, melt the unsalted butter.
Add the brown sugar to the melted butter, stirring until it is fully combined and starts to dissolve, about 3-4 minutes.
Pour in 1 cup of heavy cream and whisk until the brown sugar dissolves completely. This will take another 3-4 minutes.
In a separate bowl, whisk together the egg yolks until they are smooth and set aside.
In a small bowl, mix the cornstarch and water to create a slurry.
Gradually add the remaining 1 cup of heavy cream, whole milk, and cornstarch slurry to the saucepan, stirring constantly.
Raise the heat to medium and cook the mixture, stirring constantly, until it thickens slightly, about 5-6 minutes. Do not allow the mixture to boil.
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
Pour the tempered egg yolks back into the saucepan and continue to cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Strain the mixture through a sieve into a clean bowl to remove any cooked bits of egg.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 120.9 g | 604% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 118.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 491 mg | 38% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 609 mg | 13% | |
*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.
