Description
Butterscotch Ice Cream is a rich and creamy American dessert featuring a smooth, velvety texture with deep, buttery caramel notes from brown sugar and butter, enhanced by hints of vanilla and optional bourbon for added depth. Perfect for those craving a decadent, homemade frozen treat.
Ingredients
Butterscotch Base
- 1/2 cup unsalted butter
- 1 cup dark brown sugar
- 1/4 cup heavy cream
Cream and Milk Mixture
- 1 3/4 cups heavy cream
- 2 cups whole milk
- 2 tablespoons bourbon (optional)
Egg Mixture
- 5 large egg yolks
- 1/4 cup granulated sugar
Flavorings
- 1-2 tablespoons vanilla extract
- Pinch of kosher salt
Instructions
- Prepare butterscotch base: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, add dark brown sugar and stir well. Let the mixture simmer for a few minutes to combine flavors. Then add 1/4 cup heavy cream and bring to a boil, simmering for 3-4 minutes while stirring constantly.
- Add cream and milk: Stir in the remaining 1 3/4 cups heavy cream, 2 cups whole milk, and optional bourbon. Heat the mixture over medium heat until it reaches 165°F (74°C) on a digital thermometer to ensure proper cooking and safety.
- Combine egg yolks and sugar: In a small bowl, whisk together 5 large egg yolks and 1/4 cup granulated sugar until smooth and lightened in color.
- Temper the eggs: Gradually add about 1.5 cups of the hot cream mixture into the egg yolks, whisking continuously to avoid scrambling. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot mixture.
- Cook custard: Continue cooking the combined mixture over medium heat, stirring constantly until it reaches 165°F (74°C), then remove from heat immediately to avoid curdling.
- Flavor and chill: Pour the custard into a large bowl or an 8-cup measuring cup. Add vanilla extract and a pinch of kosher salt, whisk well to combine. Refrigerate the mixture until very cold, at least 4 hours or preferably overnight.
- Churn the ice cream: Make sure your ice cream maker attachment (such as a KitchenAid bowl) is frozen for at least 15 hours before use. Pour the chilled mixture into the ice cream maker bowl while the motor or mixer is running on low. Churn for 25-30 minutes until the mixture thickens and rises to the top of the bowl or slightly over it.
- Freeze and serve: Transfer the churned ice cream into a freezer-safe container, use a rubber scraper to remove it from the bowl. Freeze for an additional couple of hours to firm up before serving. Serve in bowls or cones, enjoying rich butterscotch flavors with creamy texture.
Notes
- Freeze the ice cream maker attachment for at least 15 hours prior to churning for best results.
- Chill the custard mixture thoroughly until very cold, ideally overnight, to ensure smooth texture during churning.
- Do not overfill the ice cream maker bowl, giving the ice cream room to expand as it freezes.
- Start the mixer or ice cream attachment on low speed before pouring in the liquid mixture to prevent splashing.
- Churn the mixture until it thickens and rises near the top of the bowl, indicating it’s ready.
- Transfer and freeze the churned ice cream in a freezer-safe container for a couple of hours to firm up for better scoopability.
- The bourbon is optional but adds complex caramel, vanilla, and oak notes that enhance the butterscotch flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Ice Cream
- Method: Churning
- Cuisine: American
