A few weeks ago, the much-anticipated ice cream maker attachment for my Kitchenaid mixer arrived! You see, I have never made ice cream prior to its arrival, so I’ve been dreaming up amazing flavors, researching, and dreaming of my first batches of ice cream, mouth watering all the while. But when it actually arrived, I couldn’t decide which flavor to make first.
To be 100% honest with you, however, this butterscotch is the second batch of ice cream made in our home. The first? A not-so-remarkable mint chocolate chip. (I forgot to buy whole milk, so along with the cream, I used 2%, which made it sort of icy. Also, I used fresh mint leaves, rather than extract, which was a subject of much debate between my husband and I. His opinion? Too earthy tasting, and too strong. Mine? I wanted to make something with natural flavors, and I kind of liked it. It was pretty strong, though.) Regardless, it wasn’t the “amazing” ice cream recipe I wanted to share with you.
So, ice cream attempt #2. Butterscotch ice cream. See, I love anything butterscotch. During my ice cream research, I came across Deb’s recipe at Smitten Kitchen, and well, I was smitten! I even went out to purchase a little bottle of scotch, (If you live in Texas, then you know that this isn’t always an easy feat – purchasing liquor. It’s not just in every store. Many areas are dry, or only sell wine and beer. This means that liquor purchases require planning and special trips.) just so I could make my ice cream be the best it could be.
And boy, was it! This ice cream was so deliciously creamy, and the butterscotch flavor, while not overwhelming, was complex, so each mouthful seemed new and intriguing. The familiar flavor of vanilla, with hints of honeyed spice, seems to develop into such a pleasing sensation that I had to practice considerable self-restraint in order to not consume it all. I did imagine, however, that this ice cream would become even more amazing if accompanied by a gingersnap-like cookie. (so if anyone knows of a gluten-free gingersnap recipe, please let me know! Otherwise, I may be experimenting with one at some point.)
An added bonus? The liquor in this ice cream (and maybe the butter too, I’m not sure) allows it to remain creamy and soft enough for scooping, even after days in the freezer. If it lasts that long in your house, that is.
Adapted from Smitten Kitchen:
1 c firmly packed brown sugar
2 T butter
1 T vanilla
2 t scotch or bourbon
1 1/2 c whipping cream
2 c half-and-half (light cream)
6 large egg yolks
In a 1- to 2-quart saucepan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth. Remove butterscotch mixture from heat. Add vanilla and scotch.
In another 3- to 4-quart saucepan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.
Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, (it should coat the back of a spoon) 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. Transfer ice cream to an airtight container and freeze until firm, at least 6 hours.
Makes 1 quart.