Butterscotch Ice Cream

Indulge in the rich, caramel-like sweetness of homemade Butterscotch Ice Cream, a decadent treat that combines the buttery warmth of brown sugar with a luscious, custard-based cream. This creamy dessert features a velvety base crafted from heavy cream, whole milk, and egg yolks, elevated by the deep, caramelized flavor of browned butter and a hint of vanilla. Perfectly balanced by a touch of salt, the ice cream is churned to silky perfection, creating a smooth and indulgent texture. Ideal for savoring on a sunny afternoon or as the star of your next dessert spread, this Butterscotch Ice Cream is a homemade delight that’s easy to prepare with just 20 minutes of hands-on time. Whether enjoyed on its own or paired with your favorite toppings, this recipe is sure to satisfy your sweet tooth while adding a touch of sophistication to your dessert game.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Light brown sugar
• 4 tablespoons Unsalted butter
• 2 teaspoons Vanilla extract
• 0.25 teaspoon Salt
• 4 Egg yolks
• 0.25 cup Granulated sugar

Directions

Step 1

In a medium saucepan, melt the butter over medium heat. Once melted, add the light brown sugar and stir until it is thoroughly combined with the butter. Cook for about 2-3 minutes, until the mixture is bubbly and slightly thickened.

Step 2

Reduce the heat to low and carefully add the heavy cream and whole milk to the saucepan, stirring constantly. Be cautious as the mixture may splatter. Stir until the sugar has fully dissolved.

Step 3

Add the vanilla extract and salt to the saucepan. Stir to combine.

Step 4

In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and creamy.

Step 5

Slowly temper the egg yolks by adding about 1/2 cup of the warm cream mixture to the yolks while whisking constantly. This prevents the eggs from scrambling.

Step 6

Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Place the saucepan back over medium-low heat. Stir constantly with a wooden spoon or spatula until the mixture thickens and coats the back of the spoon, about 5-7 minutes.

Step 7

Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl. Allow the custard to cool to room temperature, stirring occasionally.

Step 8

Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until completely chilled.

Step 9

Once chilled, churn the butterscotch custard in an ice cream maker according to the manufacturer's instructions.

Step 10

Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm, before serving.

Nutrition Facts

Serving size	1057.9 grams (1057.9g)

Amount per serving	% Daily Value*
Calories	3154

Total Fat 233.90g	300%
Saturated Fat 134.90g	675%
Polyunsaturated Fat 0.30g
Cholesterol 1371mg	457%
Sodium 919mg	40%
Total Carbohydrate 214.80g	78%
Dietary Fiber 0.00g	0%
Total Sugars 213.20g
Protein 19.20g	38%

Vitamin D 181IU	903%
Calcium 499mg	38%
Iron 2mg	12%
Potassium 658mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 2.5%

Carbs: 28.3%