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Butterscotch Ice Cream

Butterscotch Ice Cream
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A creamy, indulgent treat with rich caramel notes and a hint of bourbon, this butterscotch ice cream is a perfect balance of nostalgia and sophistication. Whether served on its own or paired with warm desserts, it’s a dessert that delights every time.

Ingredients

Scale

Ice Cream Base:

  • ½ cup (110g) tightly packed brown sugar
  • 2 tablespoons (40g) unsalted butter
  • ½ teaspoon salt
  • 2 cups (500ml) thickened cream, divided
  • 1 teaspoon vanilla extract
  • 4 large egg yolks
  • 1 cup whole milk
  • ½ flat tablespoon (15g) glucose syrup

Bourbon Butterscotch Swirl:

  • ½ cup (110g) tightly packed brown sugar
  • 2 tablespoons (40g) unsalted butter
  • ½ teaspoon salt
  • ½ cup thickened cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon bourbon (optional)
  • 1 teaspoon freshly squeezed lemon juice

Instructions

Step 1: Prepare the Butterscotch Base

  1. In a saucepan, combine brown sugar, butter, salt, and half a cup of cream. Heat over medium-high until the butter melts. Let it boil rapidly for about five minutes without stirring. Remove from heat, stir in vanilla, and cool in the fridge.

Step 2: Make the Custard

  1. Warm the remaining cream and milk in a separate saucepan over low heat until just warm—do not boil. Whisk egg yolks in a bowl and temper them by slowly adding a small amount of the warmed milk mixture while whisking continuously. Return the mixture to a double boiler over medium-low heat. Stir in glucose syrup and cook for about 5–10 minutes until thick enough to coat the back of a spoon. Strain into the cooled butterscotch base and chill for at least four hours or overnight.

Step 3: Prepare Bourbon Butterscotch Swirl

  1. Combine brown sugar, butter, salt, and cream in a saucepan over medium-high heat. Boil for five minutes without stirring. Remove from heat and mix in vanilla, lemon juice, and bourbon (if using). Cool to room temperature before layering into the ice cream.

Step 4: Churn and Freeze

  1. Churn the chilled custard in an ice cream maker until it reaches soft-serve consistency (about 20–25 minutes). For no-churn, pour into a freezer-safe container and stir every hour for three hours to aerate. Layer ice cream into a container, drizzling bourbon butterscotch between layers. Freeze for at least four hours or overnight until firm.

Notes

Serving Suggestions: Serve scooped into bowls or cones with an extra drizzle of bourbon butterscotch sauce on top. Pair with warm desserts like apple pie or crumble for a decadent treat.

Tips & Tricks:

  • Use dark brown sugar for deeper caramel flavor.
  • Temper egg yolks slowly to avoid scrambling them. Strain the custard to ensure smoothness.

Storage & Reheating: Store in an airtight container in the freezer for up to two months. Let it sit at room temperature for five minutes before scooping for easier serving.

Find it online: https://icecreamin.com/butterscotch-ice-cream/