Comments on: butterscotch ice cream

By: Amy

Amy — Sun, 06 May 2012 02:38:42 +0000

Wow! Yum! This is one of the best ice creams ever. Honestly, to me it tastes more like creme brulee than butterscotch. No matter, it’s delish. My husband who hates sweets was leaning over the sink licking the ice cream machine paddle.

By: Rae

Rae — Thu, 22 Mar 2012 04:07:54 +0000

Wow …just tried butterscotch ice cream with salted caramel topping!!! Yum :)))

By: Tapioca Pearls

Tapioca Pearls — Thu, 17 Nov 2011 10:41:14 +0000

A heavenly dessert! I have always loved tapioca. It is so versatile and delicious.

By: Amanda- Hip House Girl

Amanda- Hip House Girl — Mon, 03 Oct 2011 15:15:06 +0000

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

bodine — Sat, 20 Aug 2011 01:15:08 +0000

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

Mary — Thu, 18 Aug 2011 22:44:50 +0000

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

Mary — Thu, 18 Aug 2011 22:31:38 +0000

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

rach — Wed, 17 Aug 2011 06:34:48 +0000

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

Jennifer — Fri, 12 Aug 2011 01:01:02 +0000

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

Tishe — Mon, 08 Aug 2011 01:45:56 +0000

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.