Description
Smooth and creamy butterscotch ice cream that doesn’t require an ice cream machine.
Ingredients
- 1 cup Whole Milk
- 1 whole Egg Yolk, Lightly Beaten
- 1 Tablespoon Light Brown Sugar
- 1-¾ cup Cups Butterscotch Chips
- 1 teaspoon Vanilla Extract
- 2 cups Heavy Cream
- 5 Tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
Preparation
Combine milk, egg yolk, and sugar in a small saucepan. Cook over medium heat for 12 minutes or until mixture reaches 160 F. Make sure you stir constantly. Add butterscotch chips and the first amount of vanilla extract and stir until smooth. Cover and refrigerate until cool.
In a large bowl using an electric mixer, beat heavy cream until soft peaks form. Add powdered sugar and the second amount of vanilla. Continue to beat until stiff peaks form. Stir in the butterscotch mixture until well combined. Transfer mixture to a freezer safe container and freeze for 6 hours.
