Butterscotch Ice Cream
More From Sunset
Amount per serving
- Calories: 387
- Calories from fat: 63%
- Protein: 4.9g
- Fat: 27g
- Saturated fat: 16g
- Carbohydrate: 31g
- Fiber: 0.0g
- Sodium: 85mg
- Cholesterol: 239mg
- 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
- 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.
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