Ingredients for 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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How to Make 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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