Butterbeer is said to be reminiscent of butterscotch and shortbread cookies. Although I didn’t end up having enough time (and butter) to make the shortbread, here’s the quick and easy recipe for butterscotch ice cream. It was a big hit in our Thanksgiving Leftovers potluck party.
Butterbeer Ice Cream
1/2 cup packed dark brown sugar
1 tbs butter
1 tbs vanilla
2 1/4 cups cream, divided
1 cup milk
3 egg yolks
In a sauce pan over low heat, stir together the brown sugar, butter, and vanilla until the sugar and butter have melted and the mixture is bubbling. Stir constantly and do not let the sugar burn, like I did! Add in the 1/4 cup of cream and remove the butterscotch from heat. Let it cool.
Whisk the egg yolks and cooled butterscotch in a separate, large bowl. Heat the cream and milk in the same saucepan and stir constantly until milk mixture begins to steam (not boiling). Whisk the hot milk gradually into the butterscotch mixture and let it cool.
Transfer the mixture to an ice cream freezer bowl and follow manufacturers directions.