July 1, 2009

Butterscotch Ice Cream

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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.

14 Responses to “Butterscotch Ice Cream”

  1. Ooooh I love butterscotch anything & your ice-cream sounds so creamy & delish! Beautiful picture too!

  2. I really need to get out our ice cream maker. I have been slacking! Great job on this one, looks so delish!

  3. We love making ice cream at home and this one will definitely be going on our list. It sounds amazing!

  4. That looks totally awesome and a great picture to tempt me!! I’m craving for this

  5. Yummy!!! Butterscotch!! I really need to myself a KA stand mixer. As much as i love the hand mixer, the stand mixer is the way to go.

    • Bread+Butter – you should splurge, I say! I love my KA stand mixer. Took me forever to buy one, but it sure beats the heck out of my hand mixer. Totally worth the money, because it’ll last forever.

  6. I’ve been making my first ice creams in the last week too! This one sounds perfect. I love butterscotch, and I have to try this.

  7. BE SURE TO ENTER THIS IN THE ICE CREAM SOCIAL!
    http://savorthethyme.blogspot.com/2009/07/national-ice-cream-month-ice-cream.html

  8. Butterscotch is one of my fav flavors! And Ice Cream is everyone’s fav flavor. Thanks for visiting SippitySup! GREG

  9. Your icecream sounds perfect in this FL heat. Thank you so much for sharing. I just got an ice cream maker for Mothers Day!! I might have to try this!!!!

  10. I would love to have some of that ice cream right now. I love that it is simple because you can add whatever toppings of your choosing.

  11. Pingback: Fourth of July Recipes « Tasty Eats At Home

  12. Butterscotch ice cream sounds really good!

  13. Haven’t tried butterscotch ice cream and had NO clue a KA had an ice cream attachment. Go figure. I’d love to try this recipe ; )

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