- In a large bowl, whisk together the yolks, salt and vanilla. Set aside. Melt the butter over medium low heat. Add the brown sugar and stir until the sugar looks like wet sand. Cook on medium low, stirring occasionally, for 5 minutes. Slowly whisk in 1 cup of the cream. Cook over low heat for 10 minutes, whisking occasionally until the butterscotch becomes more viscous. Reduce the heat to low. Whisk a cup of the hot butterscotch into the yolks. Pour the mixture back into the pan. Stirring constantly, cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Remove from the heat and strain into the bowl. Stir in the bourbon. Cover the bowl and chill until very cold. At least 4-5 hours. Churn the ice cream. Scoop the ice cream into a freezer container.
Butterscotch ice cream
#myrecipe
By Radha Nelanti
Mar, 2nd
551
Servings
4 persons
Cook Time
20 minutes
Ingredients
6
- 8
Ingredients
- Egg
- Salt
- Vanilla extract
- Butter
- Sugar
- Heavy cream
- Milk
- Bourbon biscuit
