Friday, June 19, 2009

Butterscotch Ice Cream


I’m pretty much obsessed with my KitchenAid Ice Cream Maker Attachment. Before I was even done with the first batch of ice cream, I was dreaming of making a second batch. One of my new favorite past times is just browsing ice cream recipes. I’ve made homemade caramel before, so when I came across this recipe for butterscotch ice cream I knew I’d want to try it. Basically the difference between caramel & butterscotch is that butterscotch uses brown sugar while caramel uses granulated sugar. I love desserts with brown sugar in them, so there were pretty good odds I’d like this!


I was able to use restraint when it came to making the ice cream. I held off for a couple weeks. Finally I gave in to my frozen dessert desires & made it. Let me tell you, all that restraint went right out the window once I tasted this. It was smooth, creamy, rich, and most of all, absolutely & incredibly delicious. The buttermilk ice cream I shared with coworkers, but I got greedy with this butterscotch flavor. This batch was consumed in a mere 6 days I think. LESS THAN A WEEK! Granted, this batch made a little bit less than the last batch, but it was still a nice amount! Also, this time, The Boy was an active eater of the ice cream. I was really glad he liked it too. I like having a partner in my calorie consumption.


I must admit though, I screwed up a little when making this. I didn’t “temper” the eggs correctly, and probably brought the heat too high. When I strained the custard through a fine mesh strainer I ended up with what looked a lot like little chunks of scrambled eggs. I was a little grossed out, and very discouraged. I went ahead and strained all of it, and put it in a bowl to chill in the refrigerator while deciding what I should do. I asked for some advice on a cooking board, and I googled it. I went against the advice on the board, but found some other advice online that said you can go ahead and churn it, it just won’t be as smooth, and may have a “weird mouth feel”. I hate wasting ingredients so I just thought, rather than dump it, I might as well churn it first to see what I’d end up with. It ended up churning beautifully. I honestly could not tell a THING wrong with this ice cream. I’m so glad to know that I can screw something up, and it still turn out awesome! So, don’t be intimidated by custard-based ice creams. As I’ve said before, if I can do, you can do it!


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Butterscotch Ice Cream

Ingredients:

1 cup firmly packed brown sugar
2 tablespoons butter
1 tablespoon vanilla
1 1/2 cups whipping cream
2 cups half-and-half (light cream)
6 large egg yolks

Directions:

In a 1- to 2-quart pan over medium heat, stir brown sugar, butter, and vanilla until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat.

In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.

Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.

Freeze mixture in an ice cream maker according to manufacturer's instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

*PS. It tastes great with Hershey’s Dark Chocolate Syrup drizzled on! Thanks for the help Boo!*

**Edit** D’oh! I can’t believe I forgot that I was planning on submitting this to Joelen’s Tasty Tools event for June, the tool featured is Ice Cream Makers! You might remember I also submitted the Buttermilk Ice Cream! Be sure to check back to see all the other ice cream flavors people submitted. I can’t wait to see the round-up and get more ice cream inspiration!

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12 Responses to “Butterscotch Ice Cream”

  1. 1
    Joanna Eberhart — June 20, 2009 @ 11:37 pm

    This ice cream sounds amazing. I love butterscotch. I want a KA with an ice cream attachment so badly, even if I can't eat ice cream!

  2. 2
    Erin — June 21, 2009 @ 7:12 am

    This looks fabulous! I love butterscotch!

  3. 3
    Kerstin — June 21, 2009 @ 11:34 am

    I'm glad you were able to save the batch! I've never made ice cream at home because I'm nervous about the egg cooking part. Love that last pic with the hot fudge – yum!

  4. 4
    CB — June 21, 2009 @ 11:42 am

    I love butterscotch snack pack pudding so I bet this butterscotch ice cream is INSANELY good! Definitely need to bust out the KAM ice cream attachment for this one. PS. Your pictures are looking awesome. Looks like you and DLSR are getting along swimmingly ๐Ÿ˜‰
    /Clara

  5. 5
    tastestopping — June 22, 2009 @ 9:09 am

    Hey Erin,

    This is so funny! I was looking at this photo at TasteSpotting and thought to myself "now, why this ice cream photo, and not that Buttermilk Ice Cream photo? They're both great." Come to find out, they are both by you!

    Anyway, thought I'd just stop by and say congrats. Just this morning I noticed my ice cream maker bowl waiting patiently in the freezer. Maybe this recipe will be the one!

    Best,
    Casey
    http://www.tastestopping.wordpress.com

  6. 6
    Joelen — June 22, 2009 @ 9:16 am

    What an awesome flavor! i hope you can submit it to this month's Tasty Tools since we're featuing ice cream makers!

  7. 7
    Kacey — June 22, 2009 @ 9:39 am

    Yummy! I love ice cream! I need to get an ice cream maker so I can stop wasting my money daily at Bruster's.

  8. 8
    Teanna — June 22, 2009 @ 10:59 am

    Gorgeous ice cream! I am glad you forged ahead despite the custard problems! I have done the same thing in the past and it usually turns out fine!

  9. 9
    Jennifer — June 22, 2009 @ 12:45 pm

    Erin that is some YUMMY ice cream!!!!

  10. 10
    Ingrid — June 24, 2009 @ 2:39 pm

    Oh, no that looks and sounds good! I didn't know that the only difference between the two was brown sugar versus granulated! I just use what ever the caramel/butterscotch recipe tells me!

    I made a non cook version of your buttermilk ice cream…yum! I'll be giving the cooked (yours)version a try along with this one!
    ~ingrid

  11. 11
    Memoria — March 1, 2010 @ 11:59 am

    I must make this very soon!! Oh my goodness!!! It looks perfect!!!

  12. 12
    Kare — April 9, 2010 @ 10:38 am

    This looks terrrrific. I love butterscotch. I actually started adding a teaspoon or two of scotch to my trusty butterscotch pudding recipe and I’m not sure I’ll ever go back to non-alcoholic. ๐Ÿ˜‰ Thanks for the recipe – I just got a Cuisinart ice cream maker and have been looking for the perfect recipe to try in it.

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