Butterscotch Ripple Ice Cream Food

BUTTERSCOTCH RIPPLE ICE CREAM RECIPE

Steps:

• In a medium-sized sauce pan, stir together the butter, dark brown sugar, and salt with the water.
• Put the lid on and heat over medium heat until the butter melts.
• Remove the lid and cook over medium-high heat until the butter browns and the sugar caramelizes. You'll know it's done when the mixture begins to smell like caramelized sugar.
• Add the heavy cream all at once. Be careful, the mixture will bubble up.
• Stir off the heat until the butterscotch is smooth. A whisk works better than a spoon for this.
• Cook over medium heat until the mixture reaches 240F.
• Pour into a heat-safe container and stir in the vanilla. Let cool to room temperature.
• Using a hand mixer, whip the yolks and salt together until very light and creamy. Set aside.
• Combine the sugar and water in a small saucepan.
• Bring to a boil and cook until the sugar reaches 240F.
• With your hand mixer on, stream the hot sugar syrup into the yolks, whipping until very pale, thick, and billowy. This is your pate a bombe.
• In the bowl of your stand mixer fitted with the whisk attachment, whip together the heavy cream, sweetened condensed milk, and vanilla until thickened. The whisk will leave tracks in the base.
• Scrape in all the pate a bombe and continue to whip until you get very soft peaks.
• Add the whole milk and evaporated milk and whisk until well-combined. Mixture will thin out some.
• You have two options. First, you can layer in about 1/3 of the base and let it freeze for about 45 minutes before adding 1/3 of the butterscotch.
• Repeat with more base, sauce, base, and finish with the sauce, allowing 45 minutes to an hour of freezing between layers.
• To speed things along a little bit, here's option 2:
• Place the metal mixer bowl filled with ice cream base into the freezer. Whisk it every 45 minutes to incorporate the outer frozen parts with the rest of the base. After 3-4 rounds of this, you'll have an ice cream base that is about the texture of soft-serve ice cream.
• Then you can layer the base and butterscotch all at once: 1/3 base, 1/3 butterscotch drizzled all over the base, etc, until you fill the pan.
• In either case, press plastic wrap onto the surface of the ice cream and freeze at least 8 hours before serving.
• You may need to let the ice cream sit out for 5 minutes or so before scooping.
• For best flavor and texture, enjoy within about 10 days.

BUTTERSCOTCH ICE CREAM

Steps:

• In a 1 to 2-quart pan over medium heat, stir brown sugar, butter and vanilla until butter is melted, sugar is dissolved and mixture is bubbly, 3 to 4 minutes.
• Whisk in 1/2 C.
• whipping cream until smooth.
• Remove butterscotch mixture from heat.
• In a 3-4 quart pan over medium high heat, combine remaining 1 cup whipping cream and the half-and-half, bring to a simmer.
• Beat egg yolks to blend in a bowl.
• Whisk 1/2 cup of the warm cream mixture into the eggs yolks, then pour egg yolk mixture into the pan with the remaining cream mixture.
• Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes.
• Immediately remove from heat.
• Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture.
• Chill until cold, stirring occasionally, about 2 hours, or cover and chill up to 1 day.
• Freeze mixture in an ice cream maker according to manufacturer's instructions.
• Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.