Comments on: butterscotch ice cream

By: lyndsay

lyndsay — Tue, 02 Mar 2010 02:33:53 +0000

yahoo! gorgeous. this has been added to my list of ice creams to make, hooray!

thanks for sharing the recipe and the gorgeous pics!

By: Krissy

Krissy — Tue, 14 Jul 2009 14:20:20 +0000

I am an ice cream junky. I make my own bc freezing high fructose corn syrup and red #40 doesn’t make it better. I had a pumpkin ice cream cake at my wedding bc if I want anything smashed in my face it’s pumpkin ice cream. Anyway, I made this recipe this morning (7am) and ended up having ice cream for breakfast (note: completely negated my 530am workout) bc it’s that good. AMAZING! Thanks Deb.

By: glimmer

glimmer — Fri, 10 Apr 2009 17:54:07 +0000

I made them! They taste great! Thanks for the recipe- I quoted it here: http://glimmercreations.blogspot.com/2009/04/lody-o-smaku-butterscotch.html

By: Mama JJ

Mama JJ — Thu, 26 Feb 2009 02:19:10 +0000

Hi Deb,

I made this yesterday and then wrote about it today. I had some of the same problems that James (and other commenters) had, but I got it to work the second time. It’s delicious. Thanks!

By: ivan James

ivan James — Fri, 30 Jan 2009 23:17:09 +0000

Hi every one, this is one of the most popular ice creams in India but it would also have some hard chunks of caramelized sugar like things of the size of chocolate chips in the cookie.

By: james

james — Sat, 30 Aug 2008 01:23:06 +0000

I tried making this recipe tonight and it kind of failed. The brown sugar and butter smelled good at first but then it quickly burned (i was using a low/medium flame) and no amount of cream could save it. When exactly do I add the cream? Does it need to turn to a full on liquid (which is what I thought “dissolved” meant) or just be kind of mixed with the butter? It never really bubbled as far as I could see until about 15 minutes (which is way more than you say it needs to cook). At that point it was very bitter even with the cream (i have a bitter tolerance and love dark caramel but this was beyond that point). Any insight in to this early stage of the butterscotch process would be helpful. I am desperate for butterscotch so I can’t wait to get this right, your help is really appreciated! thanks!

By: christie

christie — Wed, 21 May 2008 11:32:05 +0000

Made this yesterday for my husband’s birthday. It is transcendent.

Though the butterscotch mixture did harden and get clumpy when I added the 1/2 cup cream, I was able to melt it all back down by keeping it on the stove (stirring constantly) for a few extra minutes. That actually got the sugar a little toasty, just enough to give the finished ice cream a really nice complexity of flavor — so it worked out.

I served this with Cooking Light’s Black and White Cake (chocolate and vanilla, as you can probably guess).

By: Pedro

Pedro — Fri, 02 May 2008 03:07:36 +0000

We finally made this today. We had some issues with the brown sugar and butter, and actually messed up our first attempt. On our second attempt we doubled the butter, which helped the brown sugar get to the correct consistency. It was a truly tasty ice cream. I’m very tempted to mix in some candied nuts the next time we make it.

In the future, it might be semi-helpful if notes were made about your photos as to which step exactly they’re representing—some people, like us, would find it handy to know the last photo up there is how it looks after you mix in the cream (though I guess I could have guessed by the small drops of cream on the rubber scraper/spatula).

Thanks for the recipe. Delicious. :)

By: Momcat

Momcat — Tue, 01 Apr 2008 18:54:00 +0000

As a child I had almost unlimited access to a wonderful ice cream parlor. Our favorite sundae was coffee ice cream with real butterscotch sauce. Way too sweet for me now, but now I’m imagining your ice cream with some sort of coffee syrup. Or on a good, warm, fudgy brownie. OMG next time I go anywhere near the grocery store I am DEAD MEAT!

By: FatB

FatB — Sat, 29 Mar 2008 18:49:03 +0000

On the one hand, it’s been far too long since I dusted off the ice cream maker.

On the other, I doubt this last long enough to make it to ice cream. I’d chug that ingredient mixture like Gatorade at a marathon.

By the way, technically aren’t you making butterbouron ?