Butterscotch Ice Cream

Name: Butterscotch Ice Cream
Ingredients: 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

6 ingredients

13 steps

Ingredients

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

Directions

1

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.
2

Whisk in 1/2 C.
3

whipping cream until smooth.
4

Remove butterscotch mixture from heat.
5

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.
6

Beat egg yolks to blend in a bowl.
7

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.
8

Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes.
9

Immediately remove from heat.
10

Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture.
11

Chill until cold, stirring occasionally, about 2 hours, or cover and chill up to 1 day.
12

Freeze mixture in an ice cream maker according to manufacturer's instructions.
13

Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.