Butterscotch Ice Cream

Recipe by Hey Jude
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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