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Butterscotch Ice Cream Recipe

Butterscotch Ice Cream Recipe

Butterscotch Ice Cream Recipe—Creamy & Delicious

Want an icy and creamy frozen treat? Butterscotch ice cream is a perfect dessert. This original recipe shows the rich caramelized flavor of butterscotch combined with silky smooth ice cream. Follow this step-by-step instruction to prepare this delicious dessert at home.

Today, we’re going on a delicious adventure to create the perfect butterscotch ice cream recipe—one that’s creamy, rich, and very easy to prepare. Let us dive into this silky fantasy and bring home the joy of an ice cream shop.!

butterscotch ice cream recipe

Ingredients for Butterscotch Ice Cream

The heart of any recipe lies in its ingredients. For this ice cream recipe butterscotch, you will need:

  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • 1 cup condensed milk
  • ½ cup whole milk
  • 3/4 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/2 teaspoon salt
  • 1/4 cup chopped pecans or almonds (optional)
Recipe NameEggless Butterscotch Ice Cream Recipe
Prep Time15 minutes
Cook Time10 minutes
Chilling Time4 hours
CoursesDessert
CuisinesInternational
SERVINGS6
CALORIES320 kcal per serving
EquipmentHeavy-bottomed saucepan whisk mixing bowls Ice cream maker (optional) Freezer-safe container
Instructions: For Butterscotch Ice Cream Recipe1. Prepare the Butterscotch Base: In a saucepan over medium heat, melt the butter. Add brown sugar and stir until it dissolves and turns into a thick caramel-like consistency (about 2 minutes).

2. Make the Ice Cream Mixture: In a small dish, mix cornstarch and 2 tablespoons of milk to produce a smooth slurry. Slowly add the remaining milk and heavy cream to the caramelized sugar, mixing continuously.

3. Thicken the Mixture: Add the cornstarch slurry to the saucepan and stir continuously over low heat until the mixture thickens slightly (about 3-5 minutes). Do not boil.

4. Cool and Chill: Remove from heat, add vanilla extract and salt, and mix well. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.

5. Churn and Freeze: If using an ice cream maker, churn the mixture according to the manufacturer’s instructions. If not using an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes for the first 3 hours to ensure a creamy texture.

6. Enjoy: Once fully set, scoop and serve your eggless butterscotch ice cream. Add butterscotch chips for extra crunch and flavor!
  • Use dark brown sugar for a richer butterscotch flavor.
  • Toast the nuts before adding them for extra crunch.

FAQs on Butterscotch Ice Cream Topping Recipe

Can I use custard powder in butterscotch ice cream?
How can I make butterscotch ice cream without eggs?
What type of milk is best for making butterscotch ice cream?

Whole milk is best as it provides a rich, creamy texture. Using skim or low-fat milk may result in a less creamy consistency.

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