butterscotch ice cream

This rich and creamy butterscotch ice cream starts with a cooked butterscotch added to a Sicilian gelato base. No ice cream maker? No problem! As long as you have a freezer and a whisk, you&#x27;ll be able to make ice cream every bit as rich and decadent as the best premium churned ice cream you&#x27;ve ever had!

Butterscotch Ice Cream Recipe

sugar

unsalted butter

whole milk, divided

cornstarch

salt

oz cream cheese, softened

vanilla extract

Melt butter in a heavy bottomed saucepan.

Add the brown sugar, and cook over medium-high...

Add the brown sugar, and cook over medium-high heat until the sugar caramelizes and the butter browns, stirring constantly. First it will be hard to mix the butter and sugar, then it will smooth out. After a few minutes of stirring, it will break again, and the butter and sugar will be separate. Keep cooking and stirring until the mixture comes back together for a second time and darkens in color. You may see a few wisps of smoke.

Once the butterscotch has finished cooking, carefully add...

Once the butterscotch has finished cooking, carefully add 2 cups of the whole milk. The butterscotch will harden into a clump. Worry not. Cook and stir over medium-low heat until the butterscotch melts.

Whisk the cornstarch and salt into the other...

Whisk the cornstarch and salt into the other 2 cups of milk and then whisk into the butterscotch.

Bring to a boil, stirring frequently, and allow...

Bring to a boil, stirring frequently, and allow the mixture to boil for about 1 minute.

Turn the heat off and whisk in the...

Turn the heat off and whisk in the softened cream cheese until completely incorporated and smooth. Stir in the vanilla.

Let the base cool for an hour on...

Let the base cool for an hour on the counter, whisking occasionally, and then chill the ice cream base at least 6 hours or overnight.

Freeze according to manufacturer's instructions and pack into...

Freeze according to manufacturer's instructions and pack into a container to freeze throroughly.

Pour the finished base into a large bowl.

Cool the base for an hour on the...

Cool the base for an hour on the counter, whisking occasionally, and then chill the ice cream base at least 6 hours or overnight.

Whisk the base thoroughly to incorporate a bit...

Whisk the base thoroughly to incorporate a bit of air and freeze for an hour.

Remove the base from the freezer and whisk...

Remove the base from the freezer and whisk very well, being sure to scrape the frozen parts around the edges into the whole.

Return to the freezer and repeat steps 3...

Return to the freezer and repeat steps 3 and 4 at least 2 more times and possibly 3, until the base is the consistency of soft serve ice cream.

Pack into an airtight container to freeze thoroughly,...

Pack into an airtight container to freeze thoroughly, at least 4 hours or overnight.

https://mediavine-res.cloudinary.com/video/upload/r9vgg4smfi5ufsp4d08s.mp4

Video showing how to make and freeze butterscotch ice cream without an ice cream maker

How to Make Butterscotch Ice Cream

Recipe to make homemade delicious, no churn egg-free Ice cream flavored with butterscotch sauce.

sweetened condensed milk

heavy cream ((chilled, heavy whipping cream))

Praline ((for serving, optional))

dark brown sugar

Add butter to a saucepan and begin to heat on a low heat.

As the butter begin to melt, add brown sugar and 1 cup heavy cream. Stir together and bring it to a boil on a low to medium heat.

Boil for 5 minutes on a medium heat, scraping down the sides every 2 mins. The sauce turns slightly thicker but still looks way runny but it turns thicker after cooling.

Pour vanilla extract. Turn off the heat and cool completely. After cooling down it should be thick and pourable.

Store butterscotch sauce in a cool dry jar and refrigerate. This keeps good for about 3 to 4 weeks.

Make Butterscotch Sauce

Chill a large bowl and the whisk or attachments of the stand/ hand mixer for at least 24 hours in the freezer.

Pour the chilled cream to the bowl. Begin to whip on a low speed and then on a medium speed until stiff peaks form.

Pour condensed milk and butter scotch sauce (saving ¼ cup for later). Gently fold the whipped cream, taking care not to deflate it.

Taste test the ice cream. Add more butterscotch sauce for more sweetness.

Transfer to a metal loaf pan. Drizzle some butter scotch sauce &amp; sprinkle praline. Place a cling wrap &amp; press it down over to the mixture to avoid ice crystals.

Freeze overnight or more until the butterscotch ice cream is set.

Scoop the ice cream to serving bowls, Drizzle butterscotch sauce and praline before serving.

Butterscotch ice cream uses butterscotch chips to create a delicious, smooth, flavorful ice cream treat! It's a simple and easy recipe that will leave you with a delicious dessert. To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5 Note: 1 serving = 1 pint

Ninja Creami Butterscotch Ice Cream Recipe

Cream Cheese

Vanilla Extract

Sugar

Heavy Cream

Milk

Butterscotch Chips

In a small stove-top pan, heat 3/4 cup heavy cream and 1 cup whole milk over low to medium heat for 5 minutes.

Stir in 1/2 cup butterscotch chips.
Keep on heat with occasional stirring until the butterscotch chips are melted and combined.

Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.

Combine cream cheese with 1 tsp vanilla extract and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.

Pour the butterscotch mixture from the stove into the cream cheese/sugar/extract mixture. Whisk until thoroughly combined.

Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.
Let the mixture cool for a few minutes so that it is not too hot to put into the freezer.

Freeze the pint for 24 hours, ensuring it is placed on a flat surface in the freezer.

After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.

Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.

Now your butterscotch ice cream is ready to enjoy!

This popular and easy Butterscotch Ice Cream is no churn and made without an ice cream maker. Addition of butterscotch praline gives a crisp bite to this Praline ice cream.

Butterscotch Ice Cream | Praline Ice Cream

butter (- unsalted)

cashews

whipping cream (30% to 50% fat, cold or chilled)

vanilla extract (or butterscotch essence)

Take cashews in a mortar-pestle. You can add any nuts of your choice like almonds, walnuts, pecans or roasted peanuts.

With the pestle, crush the cashews to a coarse mixture and keep aside. You can even chop the nuts.

In a pan, add butter. Keep the heat to a low.

When the butter begins to melt, add sugar. Mix the sugar with the butter.

On low heat, cook the butter-sugar mixture. Stir at intervals and not non-stop.

The mixture will begin to change color. Continue to stir at intervals when the sugar starts changing color.

A point will come when the color will become brown and all the sugar will melt.

Put a few drops of the mixture in a bowl of water. It will harden and solidify. When you snap it, it will break easily. This is the hard ball consistency of the sugar.

Switch off the heat when you see all the sugar has melted and caramelized into a brown colored molten liquid.

Then, add the crushed cashews immediately and mix quickly.

Pour this praline mixture on a plate lined with parchment paper or butter paper. You can also use a plate greased with butter or oil (neutral tasting).

Let the praline harden and cool. Then, break it into small pieces.

Place the praline pieces in a mortar. With the pestle, crush to a coarse mixture and keep aside. Do not make a fine powder.

Making butterscotch praline

In a large bowl or a stand mixer bowl, take the cold whipping cream. Add vanilla extract or butterscotch essence to it.

Begin to whip the cream at full speed, with an electric beater or with the whipping attachment of the stand mixer.&nbsp;

Also, be careful while whipping and do not whip too much, as then the cream would get churned into butter.

Whip till stiff peaks are formed in the cream.

Add the cold sweetened condensed milk.

Also, add the crushed praline. Reserve 1 tablespoon of crushed praline for garnishing.

Fold gently, but very well. Remember not to over do the folding as then the ice cream mixture can fall flat.

Remove the ice cream mixture in a container or box and cover it tightly. Freeze till the ice cream is set.

Before serving, keep the ice cream container or box for some minutes at room temperature. Then, scoop out the ice cream.

Serve Butterscotch Ice Cream garnished with reserved crushed praline. You can also pour butterscotch sauce. Alternatively, chocolate chips, grated chocolate, candied fruits or even tutti frutti can be sprinkled on top.

Making butterscotch ice cream

Rich and creamy homemade Brown Butter Butterscotch Pecan Ice Cream! Nutty, buttery, caramel-y custard studded with cinnamon scented toasted buttered pecans!

Brown Butter Butterscotch Pecan Ice Cream

Tablespoon Unsalted Butter

Cups Raw Pecans

Teaspoon Cinnamon (optional)

Tablespoons Unsalted Butter

Cups (1 Pint | 473 grams) Heavy Cream

Cup (284 grams) Whole Milk

Teaspoon Sea Salt

Large Egg Yolks

Tsp Vanilla Paste

Toast your Pecans

– Add butter, pecans and cinnamon to a skillet and toast over medium heat for about 4 minutes. Make sure to stir frequently so the pecans do not burn. Pour into a plate and allow to completely cool. Then transfer to an airtight container and set aside until needed.

Make the Brown Butter

 - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown and deepen in color. You'll notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 4 to 5 minutes. Be careful not to burn it.

Make Butterscotch Custard

- Once butter is browned, immediately add brown sugar, milk, heavy cream and salt and bring mixture to a simmer. Whisk until brown sugar dissolves. The mixture is ready when it reaches about 170°F (77°C). Be careful not to boil.

Meanwhile, in a medium bowl, add egg yolks and a tablespoon of brown sugar and whisk until the yolks thicken and become a pale yellow. You can whisk by hand or with an electric mixer.

Temper your Yolks

- By now, the cream/milk mixture should be ready. Slowly drizzle ¼ cup of the warm cream/milk mixture to the yolk/chocolate mixture, while whisking continuously. Repeat 3 more times.

Pour the tempered yolk/chocolate mixture back into the pot, making sure to whisk continuously. Turn the heat back on to medium/low and bring the mixture back up to 170ºF (77ºC).

Turn the heat off and then stir in the vanilla extract or vanilla paste. 

Strain the custard into a clean bowl to ensure a smooth mixture.

Place plastic wrap directly onto the custard to prevent a skin from forming. Chill overnight or for at least 8 hours.

Churn your Ice Cream

- Pour chilled custard into your ice cream machine and follow the manufacturer’s directions. Mine took about 15 minutes.

Once the ice cream thickens and resembles soft serve, add the chopped buttered pecans. Churn for a few more minutes or until the pecans are incorporated.

Transfer churned ice cream into a container (I used an 8×4 inch loaf pan). Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!

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