Who doesn’t love a sweet and creamy scoop of ice cream on a hot summer day? And when it comes to flavors, nothing beats the richness and smoothness of butter scotch ice cream. With its buttery undertones and caramel sweetness, this dessert is a crowd-pleaser that’s sure to satisfy even the most discerning of palates.
Whether you’re a newbie to ice cream making or a seasoned pro, we’ve got two delicious butter scotch ice cream recipes that will have you craving for more. So, grab your apron and let’s get started!
Classic Butter Scotch Ice Cream Recipe
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup brown sugar
- 4 egg yolks
- 3 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- In a saucepan, combine the heavy cream, whole milk, and brown sugar. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved.
- In a separate bowl, whisk the egg yolks until pale and frothy. Gradually add in the hot cream mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat.
- Stir in the butter, vanilla extract, and salt until well combined.
- Let the mixture cool to room temperature, then cover and refrigerate until chilled.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze until firm, about 4 hours.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 310
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 180mg
Sodium: 140mg
Total Carbohydrates: 29g
Dietary Fiber: 0g
Sugars: 28g
Protein: 4g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cooling Time: 2 hours
Churning Time: 30 minutes
Freezing Time: 4 hours
Equipment:
- Saucepan
- Whisk
- Bowl
- Ice cream maker
- Container with lid
Serving Suggestions:
Enjoy a scoop of butter scotch ice cream on its own, or serve it with your favorite toppings such as whipped cream, chopped nuts, or caramel sauce. It’s also great as a base for milkshakes or floats.
Variations:
For a salted caramel twist, add a pinch of sea salt to the mixture. You can also infuse the ice cream with other flavors such as cinnamon, nutmeg, or coffee. For a lighter version, substitute the heavy cream with whole milk or half-and-half.
Substitutions:
If you don’t have brown sugar, you can use white sugar instead. You can also swap the butter for margarine or coconut oil.
Storage:
Store the butter scotch ice cream in an airtight container in the freezer for up to 2 weeks.
Tips:
- Make sure to temper the egg yolks properly to avoid scrambling them.
- For a smoother texture, strain the mixture before chilling.
- Don’t over-churn the ice cream as it can lead to a grainy texture.
Frequently Asked Questions:
Can I use a different type of sugar?
Yes, you can use white sugar, honey, or maple syrup instead of brown sugar. Just keep in mind that the flavor and texture may vary slightly.
Do I have to use an ice cream maker?
No, you can still make ice cream without an ice cream maker. Simply pour the mixture into a shallow container and freeze for 30-45 minutes. Take it out of the freezer and stir vigorously to break up the ice crystals. Repeat this process every 30 minutes until the ice cream is smooth and creamy.
No-Churn Butter Scotch Ice Cream Recipe
Ingredients:
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1/4 cup butter scotch sauce
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- In a large bowl, beat the heavy cream until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, butter scotch sauce, vanilla extract, and salt until well combined.
- Gently fold the condensed milk mixture into the whipped cream until smooth and evenly combined.
- Pour the mixture into a container and freeze until firm, about 4-6 hours.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 450
Total Fat: 30g
Saturated Fat: 19g
Cholesterol: 110mg
Sodium: 210mg
Total Carbohydrates: 40g
Dietary Fiber: 0g
Sugars: 39g
Protein: 5g
Cooking Time:
Preparation Time: 10 minutes
Freezing Time: 4-6 hours
Equipment:
- Bowl
- Whisk
- Mixing spoon
- Container with lid
Serving Suggestions:
Top the no-churn butter scotch ice cream with chopped nuts, chocolate chips, or whipped cream. It’s also delicious as a filling for ice cream sandwiches or as a base for a sundae.
Variations:
You can add other mix-ins such as crushed cookies, sprinkles, or fruit to the ice cream mixture before freezing.
Substitutions:
You can use caramel sauce or dulce de leche instead of butter scotch sauce. You can also swap the heavy cream for whipping cream or coconut cream.
Storage:
Store the no-churn butter scotch ice cream in an airtight container in the freezer for up to 2 weeks.
Tips:
- Make sure to use cold heavy cream to achieve the best results.
- Don’t overmix the condensed milk mixture as it can cause the ice cream to be too dense.
- For a softer texture, let the ice cream sit at room temperature for a few minutes before serving.
Frequently Asked Questions:
Can I use a different type of condensed milk?
Yes, you can use evaporated milk or coconut milk instead of sweetened condensed milk. Just add sugar to taste.
How long does it take to freeze?
The freezing time may vary depending on your freezer’s temperature. It usually takes 4-6 hours for the ice cream to firm up.
Final Thoughts
Butter scotch ice cream is a classic dessert that never goes out of style. Whether you prefer the traditional custard-based recipe or the easy no-churn version, both are sure to satisfy your sweet tooth. So, why not try making your own batch of butter scotch ice cream and enjoy its rich and creamy taste anytime you want?