Zutaten für Butterscotch Ice Cream
- Brown Sugar
- 1/2 cup (1 stick) unsalted butter
- Vanilla
- Whipping Cream
- Half And Half
- 4 large egg yolks
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Zubereitung von Butterscotch Ice Cream
- In a medium saucepan, combine the sugar, corn syrup, butter, salt, and water. Cook over medium heat, stirring constantly, until the sugar dissolves.
- Continue cooking, without stirring, until the mixture reaches 240°F (115°C) on a candy thermometer. This is the soft-ball stage.
- Remove from heat and carefully stir in the vanilla extract and heavy cream. Be cautious as the mixture will be hot.
- Pour the mixture into a metal bowl and place it in a larger bowl filled with ice water. Whisk constantly until the mixture cools completely.
- Once cooled, stir in the egg yolks (tempering them first by slowly whisking in a small amount of the hot mixture before adding to the main batch will prevent scrambling).
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours, or until solid.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
860g
Fat
706g
Carbs
83g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Desserts Lunch Snacks Eggs Dairy Refrigerator Dinner Party Frozen Desserts Freezer Stove Top Dietary Low Sodium Comfort Food Low In Something Taste Mood Sweet Equipment Small Appliance Number Of Servings Presentation Served Cold
