Homemade Butterscotch Ice Cream 🍨✨

A rich, buttery, and caramel-like Butterscotch Ice Cream with a smooth, creamy texture and deep golden flavor. Perfect for butterscotch lovers!

Ingredients

For the Butterscotch Sauce:

½ cup (100g) brown sugar (light or dark)
¼ cup (60ml) unsalted butter
¼ cup (60ml) heavy cream
¼ tsp salt
1 tsp vanilla extract

For the Ice Cream Base:

1½ cups (375ml) heavy cream
1½ cups (375ml) whole milk
¾ cup (150g) granulated sugar
4 large egg yolks
1 tsp vanilla extract
½ tsp salt

Optional Mix-Ins:

½ cup (75g) crushed butterscotch candies or toffee bits
¼ cup (60ml) extra butterscotch sauce for swirling

Instructions

Step 1: Make the Butterscotch Sauce

In a saucepan over medium heat, melt the butter. Add brown sugar and stir until it melts and becomes smooth.
Slowly pour in the heavy cream while stirring, then add salt. Let it simmer for 2–3 minutes until slightly thickened.
Remove from heat, stir in vanilla extract, and set aside to cool.

Step 2: Make the Ice Cream Base

In a saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat until warm (do not boil).
In a separate bowl, whisk the egg yolks. Slowly pour ½ cup of the warm milk mixture into the yolks while whisking constantly to temper them.
Pour the tempered yolks back into the saucepan, stirring constantly over low heat for 5–7 minutes, until thickened. The mixture should coat the back of a spoon.
Stir in vanilla extract and salt.
Strain through a fine-mesh sieve for a smooth texture and let cool to room temperature.
Cover and refrigerate for at least 4 hours or overnight.

Step 3: Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).

Step 4: Add Butterscotch Swirls & Mix-Ins

In the last 5 minutes of churning, drizzle in the cooled butterscotch sauce.
If using, fold in crushed butterscotch candies or toffee bits for an extra crunch.

Step 5: Freeze & Serve

Transfer the churned ice cream into a container, layering in extra butterscotch sauce for a marbled effect.
Cover and freeze for 4–6 hours until firm.
Scoop into bowls or cones, drizzle with more butterscotch sauce, and enjoy!

Why You’ll Love This Recipe:

✅ Rich & Creamy with Deep Butterscotch Flavor
✅ Silky Smooth Base with Caramelized Notes
✅ Crunchy Toffee or Butterscotch Bits for Extra Texture
✅ Perfectly Balanced Sweet & Salty Taste

This Butterscotch Ice Cream is nostalgic, buttery, and incredibly indulgent! 🍨✨