Butterscotch Ice Cream
This homemade butterscotch ice cream is extra creamy with a rich caramel flavor, made from scratch with real cream, milk, and eggs. Churned to perfection and layered with a luscious butterscotch sauce, it’s a sweet treat that’s perfect for any occasion and easy enough for everyday dessert enjoyment.
Equipment
- 1 heavy-bottomed saucepan
- 1 Medium Saucepan
- 1 medium mixing bowl
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Ice Cream Maker
- Plastic wrap
- Freezer-safe container
Ingredients
For the Butterscotch Sauce:
- 4 tablespoons unsalted butter
- ½ cup dark brown sugar packed
- ¼ teaspoon kosher salt
- ½ cup heavy cream
- 2 teaspoons pure vanilla extract
For the Ice Cream Base:
- 2 large eggs
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 cup half-and-half
- 1 cup milk 1–2% preferred
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Butterscotch Sauce: Start by making the rich, caramel-flavored butterscotch sauce. In a heavy-bottomed saucepan over medium heat, melt 4 tablespoons of unsalted butter until it turns golden and fragrant. Add ½ cup packed dark brown sugar and ¼ teaspoon kosher salt, stirring constantly until the sugar dissolves completely. Slowly pour in ½ cup heavy cream, whisking continuously to create a smooth mixture. Allow the sauce to come to a gentle boil, maintaining a low simmer for 4–5 minutes, stirring frequently and scraping the sides of the pan to prevent burning. Remove from heat and stir in 2 teaspoons vanilla extract. Divide the sauce into two portions: pour half into a heatproof container for topping and leave the other half in a large metal or heatproof bowl to combine with the ice cream base.
- Whisk the Eggs for the Ice Cream Base: In a small mixing bowl, crack 2 large eggs and whisk them gently until smooth and slightly frothy. Set aside while you prepare the custard base. Whisking the eggs now ensures they are evenly incorporated later, preventing any scrambling when added to hot liquid.
- Combine Sugars and Dairy for Custard: In a medium saucepan over medium-low heat, combine ½ cup packed dark brown sugar, ½ cup granulated sugar, 1 cup half-and-half, and ½ cup milk. Stir constantly until the mixture is uniform. Heat until it starts to steam and small bubbles appear around the edges, but do not let it come to a full boil.
- Temper the Eggs to Prevent Scrambling: To prevent scrambling, slowly whisk about half of the hot sugar and milk mixture into the beaten eggs. Pour gradually while whisking vigorously. This step gently raises the eggs’ temperature and ensures a silky custard. Once combined, return the egg mixture to the saucepan and stir thoroughly to combine with the remaining sugar-milk mixture.
- Thicken the Ice Cream Custard: Add ½ cup heavy cream and the remaining ½ cup milk to the custard. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens and coats the back of a metal spoon. This process usually takes about 10 minutes. Be careful to avoid boiling, as this can curdle the custard. The perfect consistency is smooth, creamy, and slightly thickened. Remove from heat and stir in 1 teaspoon vanilla extract for extra flavor.
- Combine Custard with Butterscotch: Pour the warm custard over the reserved half of the butterscotch sauce in your large bowl. Whisk thoroughly until fully incorporated. This ensures that the butterscotch flavor is evenly distributed throughout the ice cream base. Cover the surface with plastic wrap, pressing the wrap directly onto the custard to prevent a skin from forming. Refrigerate for at least 4 hours, but ideally 12–24 hours, until completely chilled. The custard should be cooler than 45°F before churning.
- Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker. Churn according to your manufacturer’s instructions, usually for about 30 minutes, until the mixture reaches a soft-serve consistency. Meanwhile, gently warm the butterscotch sauce reserved for drizzling if it has thickened in the refrigerator. This makes it easier to layer later.
- Layer Ice Cream and Sauce for Storage: After churning, transfer half of the ice cream to a freezer-safe container. Drizzle half of the reserved butterscotch sauce over it, creating rich swirls. Layer the remaining ice cream on top, followed by the remaining butterscotch. Use a spatula to gently swirl, creating a marbled effect without fully mixing. Cover the container with a lid or plastic wrap, ensuring it’s airtight to prevent freezer burn.
- Freeze for Serving: Freeze the layered ice cream for at least 4–6 hours, or until firm. This allows the flavors to meld and the texture to set perfectly. When ready to serve, remove from the freezer and let it sit at room temperature for a few minutes for easier scooping.
- Serve and Enjoy: Scoop generous portions into cones, bowls, or dessert cups. Optionally, drizzle additional butterscotch sauce over the top and add toppings like crushed nuts or chocolate shavings for extra indulgence. This ice cream is creamy, caramel-rich, and perfectly balanced—a homemade treat that’s sure to impress family and friends.
Notes
- For best results, use 1–2% milk; avoid fat-free milk as it can affect creaminess.
- The butterscotch sauce thickens in the fridge; gently warm it in a water bath to make it pourable again.
- Chill the ice cream base thoroughly before churning to achieve a smooth, custard-like texture.
- Use an airtight container for freezing to prevent freezer burn and maintain flavor.
- This recipe yields about 8 servings, but it can easily be doubled for larger batches.
- If desired, add chopped nuts, chocolate chips, or caramel swirls for extra texture and flavor.
