Butterscotch ice cream

 

This wonderful, simple recipe for butterscotch ice cream is rich, creamy, and extra buttery.

This recipe for French-style ice cream begins with a custard composed of egg yolks that have been heated to a temperate to give the finished product an outstanding texture.

INGREDIENTS;

14 cup of butter

1 cup of brown sugar, packed

1 1/2 cups split heavy cream

4 big yolks of eggs

granulated sugar, half a cup

12 ounces of whole milk

14 tsp. of kosher salt

Vanilla extract, 1 teaspoon

INSTRUCTIONS;

Ice cream bowl should be chilled for at least 24 hours or until solid. When you shake the bowl, there shouldn't be any water splashing around.

Add the brown sugar and butter to a medium saucepan set over medium heat. Cook for 3 to 4 minutes, or until the butter has melted and the sugar has dissolved and begun to boil.

Cook for a further 1–2 minutes, stirring in 12 cup of the heavy cream, until smooth. Butterscotch should be taken off the heat and placed aside.

The egg yolks and sugar should be combined in a medium bowl and whisked until smooth and light yellow in colour.

On a medium heat, add the milk and salt to a saucepan. After bringing the milk to a simmer, turn off the heat. Watch out not to boil. About half of the heated milk should be added to the egg and sugar mixture, and it should be continuously whisked together.

Reintroduce the tempered egg mixture to the remaining hot milk in the saucepan after that. On low, the pot is heated. Heat the base while stirring often until it has thickened enough to coat the back of a spoon. It ought to take some time.

To get rid of any cooked egg fragments, strain the mixture into a bowl. Stir in the butterscotch, vanilla extract, and remaining 1 cup of heavy cream. Wrap plastic around the dish. It is the ice cream's basis. This will prevent a skin from growing on it as it chills. Place in the fridge for three hours minimum, or until cold.

Follow the manufacturer's directions to churn the ice cream ingredients in the bowl of your ice cream maker until it reaches a thick, soft-serve consistency (mine took about 25 minutes).

Put the ice cream in a loaf pan by spooning. The ice cream's surface should be covered with wax paper or plastic wrap. Freeze for at least four hours, or until completely solid. Prior to serving, allow it stand at room temperature for about five minutes.

NOTES;

To make the ice cream foundation, combine whole milk and full-fat cream. Dairy products with lower fat levels won't work in this recipe.

Before combining the ingredients, make sure everything is extremely cold. This applies to all of your ingredients as well as the bowl for the ice cream maker, which needs to be completely frozen.