Indulge in the rich, creamy delight of homemade Butterscotch Ice Cream, a dessert that brings together the perfect balance of sweet, buttery caramelized flavors with a smooth, velvety texture. This recipe is perfect for a cozy evening treat, a refreshing summer dessert, or an elegant finish to any meal. Whether you’re a fan of classic ice cream or looking to try something new, this Butterscotch Ice Cream will surely satisfy your sweet tooth.
Ingredients:
- 1 cup of brown sugar
- ½ cup of unsalted butter
- 2 cups of heavy cream
- 1 cup of whole milk
- 4 large egg yolks
- 1 teaspoon of vanilla extract
- ½ teaspoon of sea salt
- 1 tablespoon of cornstarch (optional, for thicker texture)
Instructions:
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Prepare the Butterscotch Base:
Within a large saucepan melt the butter on moderate temperature. Once melted, add the brown sugar and stir continuously until the sugar has fully dissolved and the mixture becomes smooth and bubbly. This will take about 5-7 minutes. The mixture should take on a deep, rich caramel color.
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Add the Cream and Milk:
Slowly add the heavy cream and whole milk to the butterscotch mixture, stirring constantly. Be careful, as the mixture may splatter when the cold liquids hit the hot caramel. Continue stirring until the mixture is fully combined and smooth. Allow it to heat just until it’s about to boil, then remove from heat.
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Temper the Egg Yolks:
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add about ½ cup of the hot butterscotch mixture to the egg yolks, whisking constantly to avoid curdling. This step tempers the eggs, ensuring they blend smoothly into the hot mixture without scrambling.
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Combine and Thicken the Custard:
Pour the tempered egg yolk mixture back into the saucepan with the remaining butterscotch. Place the saucepan back on medium heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. If using, dissolve the cornstarch in a tablespoon of cold water and stir it into the custard during this step for a thicker texture.
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Add Flavor and Cool the Mixture:
Once thickened, remove the custard from the heat and stir in the vanilla extract and sea salt. Pour the mixture into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to chill completely.
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Churn the Ice Cream:
After the custard is completely chilled, add it to the ice cream maker, and then churn alike to the manufacturer’s directions. The ice cream should have a soft-serve consistency when it’s done.
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Freeze the Ice Cream:
Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm. For a more intense butterscotch flavor, drizzle extra homemade butterscotch sauce over the ice cream before freezing.
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Serve:
Scoop the butterscotch ice cream into bowls or cones, and serve with an optional garnish of butterscotch sauce, sea salt, or even a sprinkle of chopped nuts. Enjoy the creamy, rich flavors with every bite.
Other Details:
Prep Time: 20 minutes | Chilling Time: 4 hours | Churning Time: 20-25 minutes | Total Time: 4 hours 45 minutes
Calorie Count per serving: 300 kcal | Serving Size: 6 servings
Serving and Storage Tips:
Serving Tips
Accompaniments: Serve Butterscotch Ice Cream with a warm slice of pie, a fresh-baked cookie, or even as part of an ice cream sundae with whipped cream, nuts, and a cherry on top. The rich, buttery flavor pairs beautifully with fruit desserts like apple crisp or a pear tart. Garnishing: Add a sprinkle of sea salt over the top to enhance the butterscotch flavor, or drizzle some homemade butterscotch sauce for an extra indulgent treat. You can also add crushed toffee or caramel pieces for added texture. Temperature: For the best texture and flavor, let the ice cream sit at room temperature for a few minutes before serving. The ice cream is softened somewhat which makes it easy to scoop and delicious to eat.
Storage Tips
Refrigeration: Store the butterscotch ice cream in an airtight container in the freezer. It will keep for up to 2 weeks without losing its creamy texture or rich flavor. Be sure to press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystals from forming. Re-Freezing: Avoid re-freezing the ice cream once it has thawed, as this can cause it to become icy and lose its creamy texture. Instead, only take out what you plan to serve immediately. Softening: If the ice cream becomes too hard, let it sit on the counter for about 10-15 minutes before scooping. This will make it easier to serve and will enhance the creamy consistency.
Variations:
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Butterscotch Pecan Ice Cream
Additions: Stir in 1 cup of chopped, toasted pecans into the ice cream during the last few minutes of churning. The nuts add a delightful crunch and complement the rich butterscotch flavor. Topping: Garnish with extra chopped pecans and a drizzle of maple syrup before serving. Serving Suggestion: Pair with a slice of pecan pie or a buttery shortbread cookie for an indulgent dessert.
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Salted Butterscotch Ice Cream
Additions: Increase the sea salt in the recipe to 1 teaspoon to enhance the contrast between the sweet and salty flavors. You can also swirl in some salted caramel sauce during the churning process for extra depth. Topping: Sprinkle with flaky sea salt and a drizzle of salted caramel before serving. Serving Suggestion: Serve with a rich chocolate cake or brownies for a decadent sweet-salty experience.
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Butterscotch Swirl Ice Cream
Additions: After churning, gently fold in ½ cup of homemade butterscotch sauce to create swirls of rich flavor throughout the ice cream. Topping: Top with extra butterscotch sauce and a sprinkle of crushed toffee bits. Serving Suggestion: Serve in a waffle cone or with a slice of pound cake for a classic dessert.
Frequently Asked Questions (FAQs):
What can I do to create Butterscotch Ice Cream without an Ice cream maker?
Yes, you can make this ice cream without an ice cream maker by using the no-churn method. Simply prepare the butterscotch custard as instructed, then fold it into whipped cream. Freeze the mixture in a container, stirring occasionally to break up ice crystals, until firm.
Can I use light brown sugar instead of dark brown sugar?
Yes, light brown sugar can be used, but the flavor will be milder. Dark brown sugar has more molasses, which gives a deeper, richer butterscotch flavor. If you only have light brown sugar, you might want to add a tablespoon of molasses to enhance the flavor.
Is it possible to make a dairy-free version of Butterscotch Ice Cream?
Absolutely! Substitute the heavy cream and milk with coconut cream and almond milk for a dairy-free version. You can also use vegan butter and plant-based eggs or a cornstarch slurry to thicken the custard.
Butterscotch Ice Cream is a classic dessert that never goes out of style. Its rich, buttery flavor combined with the smooth, creamy texture makes it a crowd-pleaser for any occasion. Whether you stick to the traditional recipe or try one of the delicious variations, this ice cream is sure to be a hit. Enjoy your homemade Butterscotch Ice Cream as a refreshing treat or an indulgent dessert!