Butterbeer Ice Cream
Butterbeer ice cream is a rich, creamy frozen dessert that captures the sweet, buttery flavor of the iconic butterbeer drink from the Harry Potter universe. With a base of creamy milk and heavy cream, swirled with butterscotch syrup and a hint of vanilla, this ice cream delivers a nostalgic, indulgent treat. Whether you’re enjoying it as a standalone dessert or paired with other butterbeer-themed treats, it’s the perfect way to bring a bit of magic into your kitchen.
Equipment
- Ice Cream Maker (optional): 1 unit
- Mixing bowls (2 large)
- Saucepan (1, medium)
- Whisk: 1 unit
- Measuring Cups & Spoons (1 set)
- Spatula or Spoon – 1 unit
- Airtight Container (1 unit)
Ingredients
- 1 cup 240ml heavy cream
- 1 cup 240ml whole milk
- ¾ cup 150g granulated sugar
- ¼ cup 50g brown sugar
- 2 tbsp 30ml butterscotch syrup
- 1 tsp vanilla extract
- A pinch of salt
- 4 large egg yolks optional, for custard base
- 2 tbsp 30g butter (optional, for richer flavor)
Instructions
Prepare the Custard Base (if using egg yolks):
- In a medium saucepan, combine milk, heavy cream, brown sugar, and a pinch of salt. Heat over medium heat until the mixture begins to simmer.
- In a separate bowl, whisk the egg yolks. Gradually ladle about 1 cup of the hot milk mixture into the yolks, whisking constantly. Slowly add the egg mixture back into the saucepan and cook for 5-7 minutes, stirring constantly until the mixture thickens and coats the back of a spoon.
- Remove from heat and strain into a clean bowl. Let it cool to room temperature, then refrigerate for at least 2 hours.
Combine the Ice Cream Base Ingredients:
- Once the custard is cooled (if using), mix it with the butterscotch syrup and vanilla extract. Stir until fully combined. If you’re skipping the custard step, simply whisk the cream, milk, butterscotch syrup, and vanilla extract in a bowl.
Churn the Ice Cream:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes). If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for about 3 hours.
Add Butterbeer Twist:
- When the ice cream reaches a soft-serve consistency, gently swirl in additional butterscotch syrup for an extra flavor kick.
Freeze to Set:
- Transfer the ice cream into an airtight container, cover tightly with plastic wrap or a lid, and freeze for at least 4 hours or overnight to firm up.
Notes
- Non-Dairy Option: To make a dairy-free version, substitute the heavy cream and milk with coconut milk or almond milk, and ensure the butterscotch syrup is dairy-free.
- Alcoholic Twist: For an adult version, add a small amount of rum extract or actual rum to the base for a boozy butterbeer experience.
- Freezer Method: If you don't have an ice cream maker, use the freezer method by stirring every 30 minutes to prevent ice crystals from forming and ensure smoothness.
- Texture Tip: Churning the ice cream properly is key for a smooth texture. Over-churning can lead to icy ice cream, so stop once it reaches a soft-serve consistency.