This homemade butterscotch ice cream with Bourbon butterscotch swirl is rich, creamy and bursting with flavor. Its lip-smacking, toe-tapping, finger-licking good!
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I make (and eat!) a lot of ice cream as you can imagine. I usually have several flavors in the freezer, both homemade and store-bought (I have eight flavors in the freezer as we speak :D). So for me to say this is one of my favorite flavors means a Lot. I bounce around in my ice cream preferences between fresh, vibrant fruit flavors vs gusty, cozy flavors.
This salted butterscotch caramel ice cream is one of the latter. It's bursting with rich, buttery caramel flavor with a touch of salt to balance it. But that wasn't enough for me. To take things up a notch I added a decant Burbon butterscotch to turn it into butterscotch ripple ice cream. Honestly I could drink this stuff straight from the jug and be a happy woman. Swirl it through the ice cream and you have a flavor that will make your taste buds do happy dance and beg fore more! Or you could just use it as a gorgeous butterscotch ice cream topping and eat with a spoon straight from the jug, it's that good!
What makes butterscotch flavor?
The wonderful butterscotch flavor is made by a simple combination of butter and caramelized brown sugar. A little salt and vanilla often added to balance the flavor.
What does butterscotch ice cream contain?
Depending on if it's store-bought or homemade, butterscotch ice cream usually contains butterscotch sauce, consisting of sugar, butter, salt, cream and vanilla. This is combined with the rest of the usual ice cream ingredients such as cream and milk.
Tips and tricks for making butterscotch ice cream:
Can I make no-churn butterscotch ice cream without an ice cream churner?
Yes you can. Make the base as per the recipe until you get to the churning part. Put the ice cream into your chilled container and freeze for one hour. Working quickly remove the ice cream from the freezer and whisk it, taking care to scrape the edges which will start to freeze first.
Return to the freezer for another hour. Remove and whisk again. Repeat for another two to three times or until the ice cream resembles soft-serve ice cream. You can swirl in the Bourbon butterscotch sauce at this point, or simply allow to continue freezing until firm.
Why is my butterscotch ice cream grainy?
A number of reasons. The crystalized butterscotch sauce can be caused by over stirring. Gently dissolve the sugar in the butter until it's mixed in. Once the sugar is dissolved stop stirring and instead give the pot a gentle swirl IF it needs it. Keep the pot on medium heat, a rapid boil will cause too much evaporation and will over-thicken the sauce.
If you have not added the rest of the ice cream mix to the butterscotch sauce yet
- Try gently reheating it to incorporate the undissolved crystals.
If you have already added the butterscotch sauce to the rest of the ice cream mix
- Try blizing the mix briefly with a stick/immersion blender (this is my go to trick for silky smooth ice cream)
- Try very gently heating the mix, then cool. Do not over heat the mix as you will loose a lot of the rich butterscotch flavor.
Can I make an alcohol-free version of the Bourbon butterscotch caramel swirl?
Yes you can. The butterscotch caramel ice cream its self does not contain any alcohol. To make an alcohol-free version of the butterscotch ice cream topping you can leave out the Bourbon and replace it with a teaspoon of alcohol flavoring such as rum flavoring. The sauce will freeze more firmly without the alcohol.
Ingredients
Brown sugar: works best in this recipe and adds some wonderful caramel notes to the ice cream and sauce.
Butter: a little unsalted butter goes into the butterscotch and helps differentiate it from regular caramel. Plus it adds some lovely flavor.
Salt: a little salt helps balance the sweetness of the butterscotch and gives it an almost salted caramel vibe.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Eggs: this recipe uses egg yokes from large eggs (approx. 2oz/55gms per egg including shells before separating). You can put aside the egg whites to use in another recipe, such as my amaretti cookies or pretty rainbow meringues.
Thickened cream: I use thickened cream in Australia which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Milk: this recipe uses full-fat milk with a fat content of about 3.5%.
Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream.
You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add too much or your ice cream will melt in a red hot minute!
Bourbon butterscotch ripple ingredients:
The Bourbon butterscotch swirl upgrades this ice cream to a butterscotch ribbon ice cream. It's optional, but honestly it's so good you could just about eat it by the spoonful on its own. You have been warned!
Bourbon: a dash of Bourbon in the Bourbon butterscotch swirl adds some fabulous flavor and helps balance the sweetness of the butterscotch. You don't need top-shelf stuff, but make one you would be happy to drink as you'll be able to taste it the sauce. If you are not a fan of Bourbon you could replace it with your preferred alcohol of choice so long as it has a good gusty flavor. Some good options include rum or whisky.
Brown sugar: works best in this recipe and adds some wonderful caramel notes to the ice cream and sauce.
Butter: a little unsalted butter goes into the butterscotch and helps differentiate it from regular caramel. Plus it adds some lovely flavor.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Lemon juice: a little fresh lemon juice again helps balance the sweetness in the butterscotch swirl. Without it your swirl will likely be too sweet. Fresh is best.
How to make Butterscotch ice cream at home
See the full recipe card at the end of the post for ingredient amounts and instructions.
First make the butterscotch to flavor the ice cream. Put the butter, brown sugar, salt and cream into a small pot. Heat on medium, string slowly until the butter is melted and the sugar dissolved. Continue to heat until the sauce is bubbling moderately, but not too vigorously. Continue to boil for five minutes, giving the pot a swirl occasionally. Remove from heat and allow to cool.
If using a double boiler, put the water onto boil. Put the milk and the rest of the cream into a separate small saucepan and put it on warm to simmer.
Separate eggs and put egg whites aside for another recipe, such as my amaretti cookies. Put the egg yokes into a bowl and beat together with an electric hand mixer. To temper the egg yokes slowly add the warmed milk to the yokes a bit at a time, mixing well in between.
Once fully combined pour into the double boiler. Add the cream, and glucose syrup if using. A double boiler is an option but it makes it much easier to cook custard ice cream bases. It evens out the temp and makes it less likely to curdle.
If you're not using a double boiler put the mix into a pot and have the heat on very low. You will need to watch it very carefully to prevent it from catching and curdling.
Simmer gently and stir stir stir 'until it coats the back of a spoon, stirring frequently and ensuring to scrape the bottom and sides. Basically until it holds the line when you run your finger through it. Remove from heat and allow to cool. Put a sieve over the pot with the butterscotch in it and strain the custard mix into the butterscotch. Mix well until the ice cream base is combined. Transfer to a heat-proof container, cover and chill for at least four hours, preferably overnight.
To make the bourbon butterscotch swirl repeat the process to make the butterscotch sauce. Put the butter, brown sugar, salt and cream into a small pot on the stove. Heat on medium, string slowly until the butter is melted and the sugar dissolved. Continue to heat until the sauce is bubbling moderately, but not too vigorously. Continue to boil for five minutes, giving the pot a swirl occasionally. Remove from heat and freshly squeezed lemon juice and bourbon. Stir well. Either put the pot into the fridge or transfer it to a heat-proof container and chill in the fridge until you are ready to churn your ice cream. You want your butterscotch swirl to be cool so it doesn't melt the churned ice cream, but is still pourable.
Put your ice cream storage container into the freezer to chill. If you are using a self chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done. Layer the churned ice cream into the chilled container, drizzling generously with bourbon butterscotch as you go. I find about ¾ of the bourbon butterscotch is the right amount, but you can be as generous (or not) as your like! Cover and freeze for at least four hours, or until firm.
How to serve
To serve this butterscotch flavor ice cream remove from the freezer, scoop and enjoy! Fabulous on its own or with a little extra of that decadent bourbon butterscotch drizzled over the tip. Delicious!
How to store
This butterscotch caramel ice cream will keep best in an airtight container in the freezer for up to two weeks. After this it may start to become icy but will still taste delicious.
If you have any leftover Bourbon butterscotch sauce you can store this in air tight container in the fridge for up to five days, or in a covered container in the freezer for up to three months.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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📋 Recipe
Butterscotch ice cream
Equipment
- ice cream maker or churner
Ingredients
- ½ cup (110gms) tighly packed brown sugar
- 2 tablespoons (40gms) unsalted butter
- ½ teaspoon salt
- 2 cups (500mls) thickened cream, divided
- 1 teaspoon vanilla
- 4 egg yolks from large eggs
- 1 cup milk
- ½ flat tablespoon (15gms) glucose syrup
Burbon butterscotch
- ½ cup (110gms) tightly packed brown sugar
- 2 tablespoons (40gms) unsalted butter
- ½ teaspoon salt
- ½ cup thickened cream
- 1 teaspoon vanilla
- 1 teaspoon Burbon
- 1 teaspoon freshly squeezed lemon juice
Instructions
I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!
- Put the water on to heat up for the double boiler, if using.
- Add the brown sugar, butter, salt and half a cup of cream to a small pot on the stove. Heat on medium high, stirring occasionally until the butter melts.
- Heat on medium high for five minutes Without stirring. You want it to be boiling rapidly, but not so much it starting to boil up and over the edge of the pot.
- Remove from heat, add the vanilla and stir well. Cool in the fridge while you make the rest of the ice cream base.
- Add the remaining one and a half cups of cream and milk to a seperate small pot on the stove. Gently heat untill just warm, Do Not overheat or boil or you risk your butterscotch becoming grainy.
- Seperate the egg yolks and put the whites aside for another recipe. Beat the egg yolks, then slowly add the warmed milk and cream, mixing in well to temper the yolks.
- Transfer the egg mix to the top of a double boiler. Add the glucose syrup and stir well. Cook on medium low, stiring frequently for about five to ten minutes or until mix thickens and coats the back of a spoon. Do not over heat or the eggs will scramble.
- Remove from heat immediatly and allow to cool. Strain into the butterscotch and mix well. Transfer to a heatproof container and chill in the fridge for at least four hours, preferably overnight.
- To make the burbon butterscotch add brown sugar, butter, salt and half a cup of cream to a small pot on the stove. Heat on medium high, stirring occasionally until the butter melts.
- Heat on medium high for five minutes Without stirring. You want it to be boiling rapidly, but not so much it starting to boil up and over the edge of the pot.
- Remove from heat, add the vanilla, lemon juice and Bourbon and stir well. Allow to cool until you a ready to churn your ice cream. You want to the swirl to be cool so it doesn't melt the ice cream, but not to cold is has solidified. If making it the day before hand store in the fridge until needed, then allow to come to room temperature for at least thirty minutes before churning your ice cream.
- Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch on about ten minutes before churning, otherwise take the churning bowl out of the freezer right before churning.
- Churn the ice cream. It will be the consistency of soft serve when done.
- Layer the ice cream into the container, drizzling generioiusly with burbon caramel as you go. Cover and freeze for about four hours until firm, or over night.
- To serve remove from freezer, scoop and enjoy! Fabulious on its own or with some extra Bournbon butterscotch drizzled over the top! Delicious!
Notes
- Do not over stir the butterscotch or butterscotch swirl or your ice cream and swirl may be graining. Just give the pot a gentle swirl if it needs it.
- The Bourbon butterscotch swirl is optional, but it really adds to the flavor of this ice cream. You could use different alcohol if you like as long as it has a gutsy flavor such as scotch or rum.
- For an alcohol-free version you can leave out the Bourbon butterscotch swirl, or replace the alcohol with a teaspoon of alcohol flavoring such as rum.
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M G
I don't see the amount of the glucose syrup listed in the ingredients?
Sarah Brooks
Hi MG, ah good pick up. It's ½ flat tablespoon (15gms) glucose syrup. I've updated the recipe card, thanks!