GINGER BUTTERSCOTCH SAUCE
This recipe came to The Times from the pastry chef Pichet Ong, who developed it when he worked at Spice Market and 66 in New York. He served it over a kabocha squash pie with a lime graham cracker crust, but it would go equally well over cheesecake, key lime pie or chess pie. It takes about a half-hour of your time, and will add a buttery note to any dessert.
Provided by Melissa Clark
Categories quick, sauces and gravies, dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won't melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
- Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 13 grams, Carbohydrate 67 grams, Fat 42 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 26 grams, Sodium 297 milligrams, Sugar 65 grams, TransFat 1 gram
EASY HOMEMADE BUTTERSCOTCH SAUCE
Take ice cream sundaes to the next level with a recipe for quick and easy homemade butterscotch sauce made with just five simple ingredients.
Provided by Kelly Senyei
Time 10m
Number Of Ingredients 5
Steps:
- Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
- Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
- Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)
Nutrition Facts : Calories 1241 kcal, Carbohydrate 111 g, Protein 3 g, Fat 89 g, SaturatedFat 56 g, Cholesterol 283 mg, Sodium 2408 mg, Sugar 107 g, ServingSize 1 serving
BUTTERSCOTCH-GINGER ICE CREAM SAUCE FOR TWO
This is a wonderful sauce to serve over French Vanilla ice cream. Definitely for ginger lovers only, though; although if you leave out the ground and crystallized ginger, you do have a terrific butterscotch sauce.
Provided by Lennie
Categories Sauces
Time 8m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a two-cup glass measuring cup, combine the brown sugar, cornstarch and ground ginger; mix in honey, then stir in cream and butter.
- Microwave, uncovered, on High for 2 to 3 minutes or until thickened, stirring every minute.
- Stir in crystallized ginger.
- Serve warm over ice cream, preferably a french vanilla.
- If there are leftovers, keep them refrigerated.
Nutrition Facts : Calories 335, Fat 9.2, SaturatedFat 5.8, Cholesterol 26.5, Sodium 69.2, Carbohydrate 65.5, Fiber 0.1, Sugar 61.2, Protein 1.1
BUTTERSCOTCH SAUCE
Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.
BOURBON BUTTERSCOTCH ICE CREAM
Buttery brown sugar caramel flavors this ice cream, with an added boost from bourbon.
Provided by Dana Cree
Yield Makes 1-1½ quarts
Number Of Ingredients 9
Steps:
- Prepare the bourbon butterscotch. Place the butter in a medium heavy-bottomed saucepan over medium heat. Cook until the butter melts, sizzles, and begins to take on a brown, nutty color. When it's richly browned but not burnt, add the cream, brown sugar, bourbon, and salt. Cook the sauce, stirring occasionally to help dissolve the sugar, over medium-high heat until it comes to a boil. Transfer the sauce to a bowl and put it in the refrigerator to cool below 100°F, or body temperature.
- Prepare an ice bath. Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator. Boil the milk and glucose. Put the milk and glucose in a medium heavy-bottomed saucepan, and place it over medium high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat.
- Temper the yolks and cook the custard. In a medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
- Chill. When you notice the custard thickening, or the temperature reaches 180°F on a kitchen thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
- Mix the butterscotch into the custard and strain. When the custard is cool to the touch (50°F or below), remove the bowl from the ice bath and add the chilled butterscotch sauce, whisking until evenly combined. Strain it through a fine-mesh sieve to remove any bits of egg yolk. (Straining is optional, but will help ensure the smoothest ice cream possible.)
- Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
- Churn. Place the custard base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
- Harden. To freeze your custard ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.
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