HOMEMADE BUTTERSCOTCH ICE CREAM RECIPES

Steps:

• In a 1 to 2-quart pan over medium heat, stir brown sugar, butter and vanilla until butter is melted, sugar is dissolved and mixture is bubbly, 3 to 4 minutes.
• Whisk in 1/2 C.
• whipping cream until smooth.
• Remove butterscotch mixture from heat.
• In a 3-4 quart pan over medium high heat, combine remaining 1 cup whipping cream and the half-and-half, bring to a simmer.
• Beat egg yolks to blend in a bowl.
• Whisk 1/2 cup of the warm cream mixture into the eggs yolks, then pour egg yolk mixture into the pan with the remaining cream mixture.
• Stir constantly over low heat just until mixture is slightly thickened, 2 to 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 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.

Steps:

• In a 1- to 2-quart pan over medium heat, stir brown sugar, butter, and vanilla 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.
• 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.
• 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.
• 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 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.
• Nutritional analysis is per 1/2 cup.