This homemade butterscotch ice cream with Bourbon butterscotch swirl is rich, creamy, and bursting with flavor. Each spoonful melts smoothly on your tongue, giving you a luscious, velvety treat that’s both satisfying and indulgent. The combination of buttery sweetness and a hint of Bourbon in the swirl elevates this dessert into a show-stopping treat for any occasion.
Why We Love This Butterscotch Ice Cream
You’ll fall in love with this ice cream because it strikes the perfect balance between creamy richness and sweet, buttery flavor. It’s a dessert that feels luxurious yet approachable, making it perfect for family gatherings or a quiet evening at home. The Bourbon butterscotch swirl adds depth, giving your taste buds a moment of surprise in every bite. Making it yourself allows you to control the ingredients, ensuring a natural, fresh taste without any artificial additives. Once you try this ice cream, store-bought versions will feel far too ordinary.
Ingredients for Butterscotch Ice Cream
For the ice cream:
- ½ cup (110 g) tightly packed brown sugar
- 2 tablespoons (40 g) unsalted butter
- ½ teaspoon salt
- 2 cups (500 ml) thickened cream, divided
- 1 teaspoon vanilla
- 4 egg yolks from large eggs
- 1 cup milk
- ½ tablespoon (15 g) glucose syrup
For the Bourbon butterscotch swirl:
- ½ cup (110 g) tightly packed brown sugar
- 2 tablespoons (40 g) unsalted butter
- ½ teaspoon salt
- ½ cup thickened cream
- 1 teaspoon vanilla
- 1 teaspoon Bourbon
- 1 teaspoon freshly squeezed lemon juice
How to Make Butterscotch Ice Cream
Start by preparing the double boiler if you plan to use one, heating water gently. For the first part of the ice cream, combine brown sugar, butter, salt, and half a cup of cream in a small pot. Heat on medium-high while stirring occasionally until the butter melts. Then allow it to boil for five minutes without stirring to achieve a smooth caramel base. Remove from heat, stir in vanilla, and place it in the fridge to cool.
In a separate pot, gently warm the remaining cream and milk. Avoid boiling to prevent graininess. Beat the egg yolks in a bowl and slowly mix in the warm cream and milk to temper the yolks. Place this mixture over the double boiler, adding glucose syrup, and stir on medium-low until it thickens and coats the back of a spoon. Don’t overheat, or the eggs will scramble. Cool the custard and strain it into the cooled butterscotch, mixing well. Chill the mixture in the fridge for at least four hours, preferably overnight.
For the Bourbon butterscotch swirl, repeat a similar process: heat brown sugar, butter, salt, and cream until melted and lightly boiling. Remove from heat, then mix in vanilla, lemon juice, and Bourbon. Let it cool to room temperature before using to avoid melting the ice cream during layering.
Chill your storage container in the freezer and prepare your ice cream maker or churner. Churn the ice cream until it reaches a soft-serve consistency. Layer the ice cream into the chilled container, drizzling the Bourbon butterscotch generously as you go. Cover and freeze until firm, about four hours or overnight. When ready, scoop and enjoy this creamy, flavorful dessert on its own or with extra butterscotch on top.
How to Serve Butterscotch Ice Cream
Serve this ice cream in bowls or dessert glasses to showcase its creamy texture and rich caramel swirls. For added presentation, drizzle a little extra Bourbon butterscotch over the top and add a few crumbled cookies or nuts if desired. It’s perfect as a solo dessert or paired with a warm slice of apple pie or chocolate brownie. Serving it in small portions allows your guests to savor every bite while highlighting the intricate layers of flavor. Remember, letting it sit for a few minutes at room temperature before scooping makes it easier to serve.
Expert Tips for Butterscotch Ice Cream
When making this ice cream, measuring by weight and milliliters ensures consistency and a smooth texture. Avoid boiling the cream too quickly or stirring aggressively during caramel stages to prevent graininess. Tempering the egg yolks properly is key for a silky custard. The Bourbon butterscotch swirl is optional but recommended for added richness. If you prefer an alcohol-free version, substitute the Bourbon with rum flavoring or simply omit it. Chilling the swirl slightly before layering prevents it from melting the ice cream. Using a high-quality ice cream maker or churner also helps achieve that perfect creamy consistency.
How to Store Butterscotch Ice Cream
Store the ice cream in an airtight container in your freezer. For the best texture, press a piece of parchment or plastic wrap directly on the surface to prevent ice crystals. Properly stored, it can last up to two weeks while maintaining its creamy texture and rich flavor. When ready to serve, remove from the freezer and allow it to sit at room temperature for a few minutes to soften slightly, making scooping easier without losing the swirl patterns.
Variation of Butterscotch Ice Cream
You can experiment with different flavors to make this ice cream your own. For a nutty twist, swirl in caramelized pecans or toasted almonds. Chocolate lovers can add a layer of chocolate ganache for contrast. You can also replace the Bourbon with a coffee liqueur or flavored extract like vanilla or caramel for an alcohol-free alternative. Swapping in coconut cream or oat milk can make it vegan-friendly while still keeping the richness intact. Each variation allows you to enjoy a unique version of this classic dessert, adapting it to personal tastes or dietary needs.
Frequently Asked Questions about Butterscotch Ice Cream
What makes butterscotch ice cream different from caramel ice cream?
Butterscotch uses brown sugar and butter, giving it a deeper, more complex flavor than caramel, which is usually made from white sugar and cream.
Can I make butterscotch ice cream without eggs?
Yes, you can use a custard-free method by substituting with cornstarch or a commercial stabilizer, though the texture will be slightly different.
How do I prevent the ice cream from being grainy?
Avoid boiling the cream and butterscotch aggressively and stir gently. Tempering eggs properly is crucial for a smooth consistency.
Can I store the ice cream for a long time?
Yes, it can last up to two weeks in an airtight container in the freezer. Using a layer of parchment paper on the surface helps prevent ice crystals.
Can I skip the Bourbon in the swirl?
Absolutely. The Bourbon adds depth, but you can replace it with rum flavoring or omit it entirely for a non-alcoholic version.
Is there a way to make this ice cream vegan?
Yes, substitute cream and milk with coconut cream or oat milk, and replace eggs with cornstarch or silken tofu for a creamy texture.
Butterscotch Ice Cream
Equipment
- Double Boiler or Small Pot
- Mixing Bowl
- Ice Cream Maker
- Storage Container
Ingredients
- 1/2 cup brown sugar (110 g, tightly packed)
- 2 Tbsp. unsalted butter (40 g)
- 1/2 tsp. salt
- 2 cups thickened cream (500 ml, divided)
- 1 tsp. vanilla extract
- 4 large egg yolks
- 1 cup milk
- 1/2 Tbsp. glucose syrup (15 g)
- 1/2 cup brown sugar (110 g, tightly packed, for swirl)
- 2 Tbsp. unsalted butter (40 g, for swirl)
- 1/2 tsp. salt for swirl
- 1/2 cup thickened cream for swirl
- 1 tsp. vanilla extract for swirl
- 1 tsp. Bourbon for swirl
- 1 tsp. freshly squeezed lemon juice for swirl
Instructions
- Prepare a double boiler. In a small pot, combine brown sugar, butter, salt, and 1/2 cup of cream. Heat on medium-high until the butter melts, then boil for 5 minutes without stirring.
- Remove from heat, stir in vanilla, and refrigerate to cool.
- In another pot, gently warm the remaining cream and milk. In a bowl, beat the egg yolks and slowly mix in the warm cream and milk to temper the yolks.
- Place the mixture over the double boiler, add glucose syrup, and stir until thickened and it coats the back of a spoon. Cool and strain into the cooled butterscotch, mixing well.
- For the Bourbon butterscotch swirl, heat brown sugar, butter, salt, and cream until melted and lightly boiling. Remove from heat, then mix in vanilla, lemon juice, and Bourbon. Cool to room temperature.
- Chill your storage container in the freezer. Churn the ice cream mixture until it reaches soft-serve consistency. Layer into the chilled container, drizzling the Bourbon butterscotch as you go.
- Cover and freeze until firm, about 4 hours or overnight. Serve and enjoy!
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