Prep 15 mins
Cook 10 mins
This ice cream is a real sweet and rich treat! I found this recipe in a Sunset Magazine article on holiday entertaining. Prep time does not include chill time.
- 1 cup firmly packed brown sugar
- 2 tablespoons butter
- 1 tablespoon vanilla
- 1 1⁄2 cups whipping cream
- 2 cups half-and-half or 2 cups light cream
- 6 large egg yolks
- 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 C.
- whipping cream until smooth.
- Remove butterscotch mixture from heat.
- In a 3-4 quart pan over medium high heat, combine remaining 1 cup whipping cream and the half-and-half, bring to a simmer.
- Beat egg yolks to blend in a bowl.
- Whisk 1/2 cup of the warm cream mixture into the eggs yolks, then pour egg yolk mixture into the pan with the remaining cream mixture.
- Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes.
- Immediately remove from heat.
- 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.
- 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.
Very good soft ice cream that we enjoyed. I think this ice cream will be wonderful on top of apple crisp during the fall season. Thanks Hey Jude for posting.
I got rave reviews from this recipe. I added a tsp of instant coffee granules to the warm cream mixture and crushed coffee-flavoured chocolate bars (Coffee Crisp) to right before the end of freezing cycle. Lovely!