Homemade Butterscotch Ice Cream
Homemade Butterscotch Ice Cream is a rich and creamy dessert that combines the flavors of buttery brown sugar and vanilla. This indulgent treat is perfect for warm days or special occasions, offering a delightful sweetness that will satisfy your cravings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 egg yolks
- 2 cups heavy cream
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 5 tablespoons butter
- 1/4 teaspoon salt
- Butterscotch chips or toffee bits (optional, for garnish)
Instructions
- Melt 5 tablespoons butter in a saucepan over medium heat. Add 1 cup brown sugar and stir until dissolved and bubbling.
- Gradually stir in 2 cups heavy cream and 1 cup whole milk. Bring to a gentle simmer, then remove from heat.
- In a separate bowl, whisk 4 egg yolks until pale. Slowly add a small amount of the hot cream mixture to the egg yolks, whisking constantly.
- Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170°F or 77°C).
- Remove from heat. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze for at least 4 hours or until firm.
- Serve with butterscotch chips or toffee bits, if desired.
Nutrition
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 210mg