1 hr 15 mins
LUv 2 BaKE's Note:
I created this recipe as I wanted to use up some butterscotch schnapps and thought of butterscotch ice cream! I really enjoy it because the texture is nice and smooth and creamy. The small amount of half and half in this ice cream gives enough fat to help reduce it from freezing solid upon sitting in the freezer. The gelatin also helps with this. If you would like a richer ice cream, use half and half in place of the evaporated milk.
My Private Note
Units: US | Metric
- 1Heat half and half on medium heat in a small saucepan. When hot (but not boiling) whisk in sugar and gelatin until dissolved.
- 2Add butterscotch schnapps , heat for 5 minutes, stirring constantly.
- 3Pour hot half and half mixture into a med/large glass bowl. Cool slightly, then add evaporated milk, skim milk and butterscotch extract.
- 4Chill in fridge for about 1 hour or in the freezer for about 1/2 hour (stirring occasionally) till mixture is cold.
- 5Freeze in ice cream maker according to manufacturer's directions.
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Nutritional Facts for Lower Fat Butterscotch Ice Cream
Serving Size: 1 (85 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 134.9
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 2.2 g
- Cholesterol 13.4 mg
- Sodium 77.8 mg
- Total Carbohydrate 20.1 g
- Dietary Fiber 0.0 g
- Sugars 18.0 g
- Protein 5.6 g
The following items or measurements are not included: