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Butterscotch ice cream

Author: Sarah Brooks
This homemade butterscotch ice cream with Bourbon butterscotch swirl is rich, creamy and bursting with flavor. It's lip-smacking, toe-tapping, finger-licking good!
5 from 1 vote
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine American
Servings 8 serves (⅔ cup each), approx.
Calories 472 kcal

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

NB: The time given is for hands-on cooking time and churning time.  It does not include cooling (10 minutes), chilling (4 hours) or freezing time (4 hours).   The total minimum time to make this recipe would be approx nine hours.
  • 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.  

Nutrition

Calories: 472kcalCarbohydrates: 34gProtein: 5gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 200mgSodium: 341mgPotassium: 169mgFiber: 0.02gSugar: 33gVitamin A: 1452IUVitamin C: 1mgCalcium: 125mgIron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Caramel ice cream
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