Butterscotch Ice Cream

Rich and creamy butterscotch ice cream is so easy to make! Drizzle homemade butterscotch sauce overtop and you have yourself a decadent dessert that everyone will go crazy for.

Course Dessert

Cuisine English

Prep Time 5

Cook Time 15

Chill Time 6

Total Time 6 20

Servings servings

Calories 949kcal

Author Whitney Wright

Equipment

ice cream maker

Ingredients

5 large egg yolks
1 1/3 cups dark brown sugar packed
1/2 teaspoon salt
2 3/4 cups heavy cream
3/4 cup whole milk
1 tablespoon vanilla extract

Instructions

Add the egg yolks to a medium sized bowl, use a fork to mix them until smooth. Set aside.
In a saucepan over medium-low heat add the brown sugar, salt, heavy cream, and whole milk. Stir until the mixture is smooth. Bring to a simmer, stirring occasionally, just until bubbles form on the sides of the pan. Remove from heat.
Temper the egg yolks: Scoop out ½ cup of the hot cream mixture and gradually pour it over the egg yolks, while stirring constantly. Now, slowly drizzle the egg yolks back into the saucepan, stirring constantly.
Place the saucepan over low heat. Heat until thickened, should coat the back of a spoon, about 5-7 minutes, if you have an instant read thermometer it should read 170°F. Do not bring the mixture to a boil.
Remove from heat and stir in the vanilla extract.
Set a fine mesh sieve over a large bowl. Pour the butterscotch ice cream mixture through the sieve. Cover the bowl and chill in the refrigerator for 4 hours or up to 1 day.
Once chilled, remove from the fridge and pour the mixture into an ice cream maker and churn according to manufacturers directions. Once finished churning serve immediately with butterscotch sauce drizzled overtop! Or if you want the ice cream to be a harder and more firm consistency, place it in an airtight container, cover, and freeze until ready to serve.

Notes

The longer you let the cream and brown sugar mixture chill in the fridge, the thicker the ice cream consistency will be and the quicker it will freeze in the ice cream maker. I would recommend chilling it for 4 hours at the bare minimum but ideally 12-24 hours.

Tempering the egg yolks slowly cooks the eggs without scrambling them. You want to slowly bring the eggs temperature up. The more abrupt the temperature changes, the greater risk of scrambling the eggs.

Nutrition