Butterscotch Ice Cream
From: Sunset Magazine
1 cup firmly packed brown sugar
2 Tbs. butter
1 Tbs. vanilla
2 tsp. bourbon (optional- I left it out)
1 1/2 cups whipping cream
2 cups half and half (next time I think I'll use half milk as this really coated the back of a spoon)
6 large egg yolks
In a 2 qt. saucepan, over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved and mixture is bubbly, 3-4 minutes. Whisk in 1/2 cup whipping cream until smooth. Remove butterscotch mixture from heat. Add vanilla and bourbon, if using.
In a 3-4 qt. saucepan, over medium-high heat, combine remaining 1 cup whipping cream and the half and half; bring to a simmer.
Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into the egg yolks, then pour egg yolk mixture into the pan with the cream. Stir constantly over low heat, just until mixture is slightly thickened, 2-4 minutes. Immediately remove from heat.
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.
Freeze mixture in an ice cream maker according to manufacturer's directions. Serve softly frozen or transfer to a container and put in freezer until firm.
1 comment:
3 tbs. butter, 3/4 cup dark brown sugar, 3/4 cup water, 1 tsp. Instant espresso coffee powder, 2 cups half and half, 1/4 cup nonfat dry milk, 1 tsp vanilla extract, dash salt. Method: melt butter in a small saucepan, add sugar and cook over low heat until sugar is dissolved. Add water, bring to a boil, add coffee and simmer for 1 to 2 minutes. Remove from heat and cool to room temperature. Pour into a blender or food processor and add remaining ingredients. Process until smooth. Cover and chill in the refrigerator until ready to freeze. Blend again for a few seconds before pouring into the ice cream maker.
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Michel
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