Butterscotch Ice Cream

James Carrier
Butter and brown sugar meld in this ice cream recipe to create delicious butterscotch flavor.

Yield:

Makes 1 quart

Recipe from

Nutritional Information

Calories 387
Caloriesfromfat 63 %
Protein 4.9 g
Fat 27 g
Satfat 16 g
Carbohydrate 31 g
Fiber 0.0 g
Sodium 85 mg
Cholesterol 239 mg

Ingredients

1 cup firmly packed brown sugar
2 tablespoons butter
1 tablespoon vanilla
1 1/2 cups whipping cream
2 cups half-and-half (light cream)
6 large egg yolks

Preparation

1. In a 1- to 2-quart pan over medium heat, stir brown sugar, butter, and vanilla until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat.

2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.

3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.

5. Freeze mixture in an ice cream maker according to manufacturer's instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

Nutritional analysis is per 1/2 cup.

Note:

November 2002