Butterscotch Ice Cream
Butterscotch is believed to have originated in Scotland, where the combination of butter and brown sugar was used to create a deliciously rich and sweet flavor.
This is vegetarian and gluten free recipe. Dish can be prepared in 275 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Butterscotch Ice Cream
Ingredients
Instructions
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In a saucepan, heat the butterscotch sauce over low heat until warmed.
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In a separate saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Heat over medium heat until the mixture begins to steam.
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In a medium bowl, whisk the egg yolks. Slowly pour the heated cream mixture into the egg yolks, whisking constantly.
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Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
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Remove from heat and stir in the warmed butterscotch sauce.
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Pour the mixture through a fine-mesh sieve into a bowl to remove any lumps.
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Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
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Refrigerate the custard for at least 4 hours or overnight.
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Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
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Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours.
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Serve the butterscotch ice cream in bowls or cones and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
