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This butterscotch ice cream is rich, creamy and oh-so-delicious.
Note: Make sure you plan ahead because this recipe requires multiple chilling steps (step 8, to chill the ice cream base; and step 9 to freeze it after churning the ice cream).
1. In a large saucepan, heat half-and-half and 2 cups milk together over medium heat.
2. In a separate bowl, whisk together egg yolks, sugar and vanilla until the egg yolks have lightened. Set aside.
3. Melt together butterscotch chips and 2 tablespoons of milk in the top of a double boiler (with simmering water in the bottom of the double boiler) until butterscotch has melted.
4. Whisk the melted butterscotch into the milk and half-and-half mixture a little at a time, until combined. Bring this mixture to a simmer.
5. When butterscotch mixture has reached a simmer, temper it into the eggs by pouring a few tablespoons at a time into the egg yolks and whisking well between each addition. When you’ve added a little more than half of the hot liquid into the eggs, go ahead and add the remainder in all at once. This method of tempering will prevent the eggs from curdling while you cook your custard base.
6. When you’ve whisked the eggs and butterscotch mixture together, return it to the saucepan over low heat. Stir occasionally while it thickens, for about 5 minutes. Remove from heat when mixture is thick enough to coat the back of a wooden spoon.
7. Remove the saucepan from the heat and let it cool for about 30 minutes.
8. When mixture has cooled slightly, pour it into a large container, cover it, and pop it in the fridge for at least 4 hours (preferably 8 hours or overnight).
9. When the mixture has chilled for at least four hours, pour it into an ice cream maker and churn according to manufacturer’s instructions. It will be the consistency of frozen yogurt when it comes out of the ice cream maker. When done, place it in a freezer-safe dish and cover it, then put it in the freezer to set (about 2 hours).
10. When you’re ready to serve the ice cream, melt the semi-sweet chocolate in the top of a double boiler and drizzle it over the surface of the ice cream with a spoon to create artsy zig-zags. The chocolate lends a nice crunch and flavor to the ice cream—and it looks super pretty!
Serve and enjoy!
Yield: 1.5 quarts.
This time of year, we are all looking for that perfect cookie recipe that will get Santa to leave a gift for even the naughtiest of people. These cookies might just be them. The simple, no fail base can be customized to whatever candies or chip combination you desire. I have made these for years and have never been disappointed.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!