Comments on: butterscotch ice cream http://smittenkitchen.com/2008/03/butterscotch-ice-cream/ Sat, 11 Feb 2012 17:43:14 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Tapioca Pearls http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-1157079 Tapioca Pearls Thu, 17 Nov 2011 10:41:14 +0000 http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-1157079 A heavenly dessert! I have always loved tapioca. It is so versatile and delicious. A heavenly dessert! I have always loved tapioca. It is so versatile and delicious.

]]> By: Amanda- Hip House Girl http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-968121 Amanda- Hip House Girl Mon, 03 Oct 2011 15:15:06 +0000 http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-968121 I made this last night. At first I thought I burned the butterscotch (maybe I did?) but once it's mixed in with the cream and frozen, the burnt flavor is much more slight and dare I say completely delicious. Also, I don't' know what I did but somehow the cream mixture came out very chunky (like, tiny cottage cheese-like chunks). I don't have a fine strainer so I put it through some cheese cloth and strained it for a long time to extract as much liquid as possible, but there was quite a bit of "cheese" left in the cloth, which made me think I did something wrong. However, after mixing it in the ice cream maker and pouring it in a container to "cure", I licked the spoon and it was the most delicious ice cream, so maybe I didn't do too bad. I'm sure it will cure beautifully and be amazing. But I wonder if anyone else had the same chunky issue as I did or maybe I just cooked the cream/egg mixture too long? (And yes, I did whisk 1/2 cup of the hot cream into the yolks before adding it, so I don't think my problem was scrambled eggs.) Anyway, this is soooo good and worth making. I made this last night. At first I thought I burned the butterscotch (maybe I did?) but once it’s mixed in with the cream and frozen, the burnt flavor is much more slight and dare I say completely delicious. Also, I don’t’ know what I did but somehow the cream mixture came out very chunky (like, tiny cottage cheese-like chunks). I don’t have a fine strainer so I put it through some cheese cloth and strained it for a long time to extract as much liquid as possible, but there was quite a bit of “cheese” left in the cloth, which made me think I did something wrong. However, after mixing it in the ice cream maker and pouring it in a container to “cure”, I licked the spoon and it was the most delicious ice cream, so maybe I didn’t do too bad. I’m sure it will cure beautifully and be amazing. But I wonder if anyone else had the same chunky issue as I did or maybe I just cooked the cream/egg mixture too long? (And yes, I did whisk 1/2 cup of the hot cream into the yolks before adding it, so I don’t think my problem was scrambled eggs.)

Anyway, this is soooo good and worth making.

]]> By: bodine http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-847041 bodine Sat, 20 Aug 2011 01:15:08 +0000 http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-847041 Oh my god. I just made this (also my first time using the kitchen aid ice cream maker attachment) and it's HEAVEN. I used Jack Daniels because I'm a peasant, and it's super super good anyway. It's for a dinner party tomorrow night, and I'm tempted to not serve anything but this. I might if I'd made more. Amazing. Thank you for this recipe. Oh my god. I just made this (also my first time using the kitchen aid ice cream maker attachment) and it’s HEAVEN. I used Jack Daniels because I’m a peasant, and it’s super super good anyway. It’s for a dinner party tomorrow night, and I’m tempted to not serve anything but this. I might if I’d made more. Amazing. Thank you for this recipe.

]]> By: Mary http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-845085 Mary Thu, 18 Aug 2011 22:44:50 +0000 http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-845085 Hi Deb. I am really hoping you can respond to Frances' post of May 13th. Or posts 58, 67, 68, 69, 71, 77, and 82. We all burned the sugar and had to try again. In my case, after two tries I am giving up. It's too depressing. The only solution I have read in all the posts were to either a) add the vanilla first, b) double the butter, or c) live with it. I'm not sure I am willing to try a third time, except that I already separated all the eggs! =( Hi Deb. I am really hoping you can respond to Frances’ post of May 13th. Or posts 58, 67, 68, 69, 71, 77, and 82. We all burned the sugar and had to try again. In my case, after two tries I am giving up. It’s too depressing. The only solution I have read in all the posts were to either a) add the vanilla first, b) double the butter, or c) live with it. I’m not sure I am willing to try a third time, except that I already separated all the eggs! =(

]]> By: Mary http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-845061 Mary Thu, 18 Aug 2011 22:31:38 +0000 http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-845061 In response to Tish, I have also made ice cream that leaves a fatty filmy feeling in my mouth - Dulce de Leche - which is delicious in all other ways. We have an ice cream party each year, and I am not making it this year for just that reason. No one else seems to notice or care. Shrug. I would be interested to hear if you tried it again with milk, if that helped or not. In response to Tish, I have also made ice cream that leaves a fatty filmy feeling in my mouth – Dulce de Leche – which is delicious in all other ways. We have an ice cream party each year, and I am not making it this year for just that reason. No one else seems to notice or care. Shrug. I would be interested to hear if you tried it again with milk, if that helped or not.

]]> By: rach http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-842057 rach Wed, 17 Aug 2011 06:34:48 +0000 http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-842057 hi deb. i made a large amount of butterscotch recently to make butterbeer, and ended up not using much so i have heaps left over and love the idea of making butterscotch ice cream. What volume is the butterscotch mixture you mix in at the end? anyone else has followed this recipe may be able to help to? or would it not matter if i add too much butterscotch? thanks hi deb. i made a large amount of butterscotch recently to make butterbeer, and ended up not using much so i have heaps left over and love the idea of making butterscotch ice cream. What volume is the butterscotch mixture you mix in at the end? anyone else has followed this recipe may be able to help to? or would it not matter if i add too much butterscotch?
thanks

]]> By: Jennifer http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-834825 Jennifer Fri, 12 Aug 2011 01:01:02 +0000 http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-834825 LOVE IT!!! made it today with great success. only problem is, i have to refrain from eating it semi-frozen so the rest of the family can enjoy it. i added a nice pinch of salt to the recipe to make it a SALTED butterscotch ice cream. ::LA BOMBA:: thanks for sharing the recipe! LOVE IT!!!
made it today with great success. only problem is, i have to refrain from eating it semi-frozen so the rest of the family can enjoy it.

i added a nice pinch of salt to the recipe to make it a SALTED butterscotch ice cream.
::LA BOMBA::

thanks for sharing the recipe!

]]> By: Tishe http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-828354 Tishe Mon, 08 Aug 2011 01:45:56 +0000 http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-828354 LOL. Oh, I think if it had seemed that icky to you, you probably wouldn't have posted the recipe! I dunno, I was thinking maybe others didn't notice it so much (and thus didn't think anything of it). That was the puzzler for me. But you know what ... that mouthfeel *was* so icky that I don't see how anyone could enjoy it. So maybe I just got some freakishly super-high-fat whipping cream or something. Thanks for answering, Deb. Stuff like this drives me nutz. I may try the recipe again later subbing whole milk for the half and half and see what happens. Hate to give up on butterscotch. Next for me though is a recipe I stumbled across today -- David Lebovitz's orange and szechuan pepper ice cream. Ooooooo. I am pysched. BTW, let me just say I'm a long-time fan of your site -- I very much enjoy the recipes, but what hooked me and kept me coming back for more was the writing. LOL. Oh, I think if it had seemed that icky to you, you probably wouldn’t have posted the recipe! I dunno, I was thinking maybe others didn’t notice it so much (and thus didn’t think anything of it). That was the puzzler for me. But you know what … that mouthfeel *was* so icky that I don’t see how anyone could enjoy it. So maybe I just got some freakishly super-high-fat whipping cream or something. Thanks for answering, Deb. Stuff like this drives me nutz. I may try the recipe again later subbing whole milk for the half and half and see what happens. Hate to give up on butterscotch. Next for me though is a recipe I stumbled across today — David Lebovitz’s orange and szechuan pepper ice cream. Ooooooo. I am pysched. BTW, let me just say I’m a long-time fan of your site — I very much enjoy the recipes, but what hooked me and kept me coming back for more was the writing.

]]> By: deb http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-822731 deb Thu, 04 Aug 2011 17:00:07 +0000 http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-822731 Sorry that it wasn't to your taste. It happens! I don't take offense; I know that not every recipe will be for everyone. I don't remember experiencing a coating of fat but this was also from three years ago and I don't clearly remember the taste. But, I think I would have brought up something as icky as that in the post. Sorry that it wasn’t to your taste. It happens! I don’t take offense; I know that not every recipe will be for everyone. I don’t remember experiencing a coating of fat but this was also from three years ago and I don’t clearly remember the taste. But, I think I would have brought up something as icky as that in the post.

]]> By: Tishe http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-816562 Tishe Mon, 01 Aug 2011 17:25:37 +0000 http://smittenkitchen.com/2008/03/butterscotch-ice-cream/#comment-816562 Gosh, this sounds and looks wonderful, but ... I, who love rich dishes made with butter and cream (and, yes, sugar), who won't even eat ice milk because it doesn't have cream ... am going to have to pitch this ice cream and mourn the waste of my eggs, cream, half & half, etc. I can't eat it. Believe me, I'm not all that picky when it comes to ice cream! It may be my favorite food. :-) This, however, coated the inside of my mouth with a slick layer of fat. That is a turn-off for me, same as not being able to eat too greasy food (fried foods, yes, but not grease soaked). I am puzzled as I have never had ice cream do this. Either I somehow did something to produce this kind of oddball result in my ice cream (and I don't see how, the recipe is fairly straightforward) or others must like that coating of fat in the mouth. ??? BTW, Deb, my comments are definitely not intended as criticism of you. Obviously, the recipe worked for you and you really like it. What more can you do? And I have no doubt many people will love it. We are all different, that's for sure. But, because I am so surprised by this outcome, I'd really like to know whether you experienced that coating? (e.g., could be you did and like it) I hate feeling puzzled. Heck, not the first time a recipe others love didn't work for me, and for sure won't be the last -- but curiosity itches on this one. Gosh, this sounds and looks wonderful, but … I, who love rich dishes made with butter and cream (and, yes, sugar), who won’t even eat ice milk because it doesn’t have cream … am going to have to pitch this ice cream and mourn the waste of my eggs, cream, half & half, etc. I can’t eat it. Believe me, I’m not all that picky when it comes to ice cream! It may be my favorite food. :-) This, however, coated the inside of my mouth with a slick layer of fat. That is a turn-off for me, same as not being able to eat too greasy food (fried foods, yes, but not grease soaked). I am puzzled as I have never had ice cream do this. Either I somehow did something to produce this kind of oddball result in my ice cream (and I don’t see how, the recipe is fairly straightforward) or others must like that coating of fat in the mouth. ???

BTW, Deb, my comments are definitely not intended as criticism of you. Obviously, the recipe worked for you and you really like it. What more can you do? And I have no doubt many people will love it. We are all different, that’s for sure. But, because I am so surprised by this outcome, I’d really like to know whether you experienced that coating? (e.g., could be you did and like it) I hate feeling puzzled. Heck, not the first time a recipe others love didn’t work for me, and for sure won’t be the last — but curiosity itches on this one.

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