butterscotch ice cream
Butterscotch Ice Cream
Adapted from Sunset Magazine
Makes one quart
1 cup firmly packed brown sugar
2 tablespoons butter
1 tablespoon vanilla
2 teaspoons bourbon (optional)
1 1/2 cups whipping cream
2 cups half-and-half (light cream)
6 large egg yolks (hint: if you make a hazelnut brown butter cake, you should have these in your fridge already!)
1. In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla and bourbon, if using.
2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.
3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.
4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
5. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.
Note: If you serve with espresso-chocolate shortbread cookies, your friends might never leave. Proceed with caution.
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