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Butterscotch Ice Cream Recipe
Custard Style
with eggs
Our Butterscotch ice cream recipe is an easy way to make one of the most classic and beloved ice cream flavors of all time.
Makes 1 1/2 quarts of ice cream.
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Prep Time
30
minutes
mins
Cook Time
25
minutes
mins
Chill Time
3
hours
hrs
Total Time
3
hours
hrs
55
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
1
cup
brown sugar
packed
2
tsp
vanilla
2
tbsp
butter
1
cup
milk
2
eggs
2
cups
heavy whipping cream
Instructions
Make ice cream without an ice cream maker.
In a large saucepan mix together brown sugar, vanilla, and butter over medium heat.
Heat until mixture bubbles.
Carefully and slowly, pour about 1/2 cup milk into saucepan.
Stir mixture until mixture becomes smooth.
Remove this butterscotch mixture from the heat.
In another saucepan, heat remaining milk and whipping cream until it just begins to bubble.
Meanwhile beat eggs until they are light and fluffy.
Pour about 1/2 cup of the warm whipping cream mixture over the eggs and combine well.
Pour egg mixture back into saucepan and continue to heat over low heat until mixture thickens and begins to stick to the back of your spoon.
Remove saucepan from heat and stir in the butterscotch mixture.
Cool.
Once cool, chill mixture in refrigerator for at least 3 hours.
Once mixture is totally chilled, pour into your ice cream maker and churn about 25-30 minutes or according to manufacturer’s instructions.
Serve with toppings if you’d like!
Keyword
custard, easy, favorite, homemade ice cream