Butterscotch Ice Cream
This homemade butterscotch ice cream recipe is a creamy, indulgent treat with a rich, buttery flavor. Combining a smooth ice cream base with homemade butterscotch sauce, this dessert delivers a decadent experience perfect for any occasion. Whether you enjoy it in a cone, bowl, or sundae, this ice cream is sure to be a crowd-pleaser. With simple ingredients and easy-to-follow steps, you’ll be able to make this dessert from scratch in no time. Customize with mix-ins like toffee bits or nuts for extra flavor and texture!
Equipment
- 1 medium saucepan
- 1 large mixing bowl
- (1) Whisk
- 1 ice cream maker (optional)
- 1 Fine-Mesh Strainer
- 1 Ice cream storage container
- 1 Spatula or spoon for stirring
Ingredients
- 2 cups 480 ml Heavy cream
- 1 cup 240 ml Whole milk
- ½ cup 115 g Unsalted butter
- 1 cup 200 g Packed brown sugar
- 5 large Egg yolks
- 1 teaspoon 5 ml Vanilla extract
- Pinch of salt
- Optional add-ins: Toffee bits crushed nuts, extra butterscotch sauce (for swirling)
Instructions
Prepare the butterscotch sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and let it dissolve into the butter. Allow it to simmer for 3-5 minutes until thickened. Stir in vanilla extract and a pinch of salt, then remove from heat. Let it cool slightly.
Make the ice cream base:
- In a large bowl, combine the heavy cream and whole milk. In a separate bowl, whisk together the egg yolks and brown sugar until pale and smooth. Gradually pour some of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Slowly return the egg mixture to the saucepan with the remaining cream and cook over medium heat. Stir until the custard thickens and coats the back of a spoon (about 5-7 minutes).
Combine the custard and butterscotch:
- Once the custard has thickened, stir in the prepared butterscotch sauce and mix well until smooth. Let the mixture cool to room temperature for 10-15 minutes, then chill in the fridge for at least 4 hours, or overnight.
Churn the ice cream:
- If using an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer's instructions. Once churned to a soft-serve consistency, transfer to an airtight container.
Freeze the ice cream:
- Cover the ice cream with a layer of plastic wrap or parchment paper and freeze for at least 4 hours, or until firm.
Serve and enjoy:
- Scoop the butterscotch ice cream into bowls or cones, and enjoy! Optionally, drizzle extra butterscotch sauce or top with nuts for added flavor.
Notes
- Chilling time: Don’t rush the chilling step. The base must be completely cold before churning to ensure the ice cream has the perfect texture.
- Ice cream texture: If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes to break up ice crystals and ensure smooth texture.
- Add-ins: Feel free to experiment with different mix-ins like crushed nuts, chocolate chips, or extra butterscotch sauce for added flavor.
- Storage: Homemade butterscotch ice cream should be stored in an airtight container in the freezer. It will stay fresh for about 2-3 weeks, but is best enjoyed within the first week.