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Butterscotch Ice Cream

So it’s deep in the summer now, and cold desserts are in demand in my household. Well, in demand by me. I demand them of myself. When I don’t have time to make homemade ice cream, I like to buy Friendly’s. It’s really creamy and delicious and they have a lot of fun flavors. I recently bought their butterscotch swirl, but it left me wanting something different.

This butterscotch ice cream is not a vanilla base with a butterscotch sauce ripple. Instead, picture butterscotch pudding, frozen. The butterscotch flavor permeates the whole of the ice cream. With rippled ice cream, you risk having a very thick, large ripple of straight sugar syrup. I find it too tooth achingly sweet. In my version, the warm, butterscotch flavor is balanced and creamy, never overly sweet.

Make some today so you can enjoy it tomorrow; future you will say thanks!

1 cup firmly packed dark brown sugar
2 tablespoon butter
1 tablespoon vanilla
2 teaspoons bourbon
1 1/2 cups whipping cream
2 cups half and half
6 large egg yolks
pinch of salt

In a heavy bottomed 2 quart pot over medium heat, stir together the brown sugar and butter until the butter is melted, the sugar is dissolved and the mixture is bubbly. This will take 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth. Remove from heat and add in the vanilla and bourbon. 

In a 4 quart pot over medium heat, combine the remaining 1 cup of whipping cream and half and half; bring to a gentle simmer. Meanwhile beat the egg yolks until completely blended. Whisk in small amounts of the cream to temper the eggs, then pour the whole thing back into the pot over low heat. Add the salt. Stir constantly until the mixture is thickened, about 5 to 6 minutes.

Whisk in the butterscotch mixture and strain the whole ice cream base through a fine mesh sieve. Chill overnight. Process in your ice cream maker according to the manufacturer’s instructions. Enjoy!


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