Butterscotch Ice Cream - Life at Cloverhill

Ever since we bought our Cuisinart Ice Cream Maker we’ve been on a frozen dessert kick. I’ve made a few healthy versions with coconut milk and fresh fruit, but I’ve also made some more indulgent treats like the Homemade Chocolate Chip Cookie Dough Ice Cream.

When we bought the machine, my mother mentioned that she’d love to try Butterscotch Ice Cream, so I made her a surprise batch on her birthday.

It came out as creamy as I’d hoped, with a a great buttery brown sugar flavour.

What you’ll need:

(Makes 1 quart)

1 cup packed Brown Sugar
2 tbsp Butter
1 tbsp Vanilla
2 cups Heavy Cream (Whipping Cream)
1-1/2 cups Whole Milk (Homogenized 3.5% Milk)
4 Egg Yolks

In a small saucepan over medium heat, stir brown sugar, butter and vanilla until the sugar has dissolved and the mixture is bubbly.

Continue to cook for 3-4 minutes, then whisk in 1/2 cup whipping cream until smooth. Remove from heat and set aside.

In a medium saucepan over medium-high heat, combine remaining 1-1/2 cups heavy cream and the whole milk. Bring to a simmer.

While the cream is warming up, beat egg yolks in a small bowl.

When the cream mixture starts to get warm, whisk 1/2 cup into the egg yolks to temper the eggs.

Pour the egg mixture into the cream and stir over low heat until mixture is slightly thickened, about 2-4 minutes or until it reaches 165ºF to 170ºF. Remove from heat.

Set a heat-safe bowl into a large bowl filled with an ice bath (ice cubes + water). Rest a fine mesh sieve over the top of bowls. Pour cream mixture through the sieve into the bowl.

Slowly whisk in the butterscotch mixture.

Cover tightly with plastic wrap, making sure to press the plastic wrap down onto the surface of cream mixture, preventing a skin from forming while it cools. Refrigerate until completely cool, at least 3 hours but overnight is ideal.