Butterscotch Ice Cream
A rich and creamy homemade butterscotch ice cream with a luxurious Bourbon butterscotch swirl, perfect for special occasions.
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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Notes
Store in an airtight container for up to two weeks. Press parchment or plastic wrap on the surface to prevent ice crystals.