No-Churn Butterscotch Ice Cream

Combine milk, egg yolk, and sugar in a small saucepan. Cook over medium heat for 12 minutes or until mixture reaches 160 F. Make sure you stir constantly. Add butterscotch chips and the first amount of vanilla extract and stir until smooth. Cover and refrigerate until cool.

In a large bowl using an electric mixer, beat heavy cream until soft peaks form. Add powdered sugar and the second amount of vanilla. Continue to beat until stiff peaks form. Stir in the butterscotch mixture until well combined. Transfer mixture to a freezer safe container and freeze for 6 hours.