Butterscotch Ripple Ice Cream
Butterscotch Ripple Ice Cream is a homemade treat that combines the smooth richness of vanilla ice cream with a decadent swirl of buttery, caramelized butterscotch. It's perfect for those who enjoy both creamy textures and sweet, indulgent flavors. This ice cream is made from scratch using simple ingredients, but the results are extraordinary, offering the ideal balance of creamy sweetness and buttery richness.
Equipment
- Ice Cream Maker – 1 (for churning the ice cream).
- Saucepan – 1 (for making the butterscotch ripple).
- Mixing Bowls – 2 (for preparing the egg mixture and ice cream base).
- Whisk: 1 (for mixing ingredients)
- Spatula – 1 (for transferring and folding the butterscotch into the ice cream).
- Airtight Freezer Container – 1 (for storing the finished ice cream).
- Measuring Cups – 1 set (for accuracy when adding ingredients).
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 5 Large Egg Yolks
- 1/2 cup Butter unsalted
- 3/4 cup Brown Sugar packed
- 2 tablespoons Corn Syrup
- **Pinch of Salt
Instructions
Step 1: Prepare the Ice Cream Base
- In a mixing bowl, whisk together the egg yolks and sugar until smooth. In a saucepan, heat the heavy cream, whole milk, and vanilla extract over medium heat until just simmering. Slowly add the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 2: Make the Butterscotch Ripple
- In a separate saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and a pinch of salt. Let it simmer for about 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and let it cool to room temperature.
Step 3: Churn the Ice Cream
- Once the ice cream base has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes until it reaches a soft-serve consistency.
Step 4: Add the Butterscotch Ripple
- Once the ice cream is churned, gently fold in the cooled butterscotch ripple. Use a spatula to fold in the sauce to create beautiful swirls throughout the ice cream.
Step 5: Freeze the Ice Cream
- Transfer the ice cream into an airtight container and smooth the top with a spatula. Freeze for at least 4 hours or until firm. When serving, let the ice cream sit for a few minutes to soften slightly for easy scooping.
Notes
- Texture Tip: If you prefer a smoother texture, be sure to stir the ice cream every 30 minutes as it freezes if you don’t have an ice cream maker.
- Butterscotch Ripple: The butterscotch sauce will thicken as it cools. If it becomes too thick, you can warm it slightly before folding it into the ice cream.
- No Ice Cream Maker?: If you don’t have an ice cream maker, you can place the chilled base in a shallow container and freeze it. Stir it with a fork every 30 minutes until it reaches a creamy consistency.
- Customization: For an extra touch, sprinkle crushed nuts like pecans or walnuts on top before serving.