Butterscotch ice-cream

🧁 Ingredients

For the Butterscotch Sauce:

• ½ cup (100 g) brown sugar (light or dark)
• 2 tbsp unsalted butter
• ½ cup (120 ml) heavy cream
• 1 tsp vanilla extract
• Pinch of salt

For the Ice Cream Base:

• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• ¾ cup (150 g) granulated sugar
• 4 egg yolks
• 1 tsp vanilla extract

For the Butterscotch Praline (Crunch):

• ¼ cup sugar
• 2 tbsp crushed cashews or almonds
• 1 tsp butter

🔪 Instructions

1. 🍯 Make Butterscotch Sauce

1. In a saucepan, melt butter and brown sugar over medium heat.
2. Stir until sugar dissolves and becomes bubbly (about 3–4 minutes).
3. Add cream slowly, stirring constantly.
4. Let simmer for 2–3 more minutes until thickened slightly.
5. Stir in vanilla and a pinch of salt. Cool and set aside.

3. 🍦 Churn the Ice Cream

• Pour the chilled custard into your ice cream maker and churn according to instructions (usually 20–25 minutes).
• Just before it finishes, drizzle in a bit more butterscotch sauce and add praline bits for a swirl and crunch.

4. 🍬 Make Butterscotch Praline (Crunch)

1. In a non-stick pan, melt sugar on low heat without stirring.
2. Once it melts and turns golden, add crushed nuts and butter. Mix quickly.
3. Pour onto parchment paper, let it harden, then crush into small bits.

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5. ❄️ Freeze & Serve

• Transfer churned ice cream to a container.
• Layer with extra butterscotch sauce and praline bits if desired.
• Freeze for 4–6 hours or until firm.

🍽️ Serving Ideas

• Scoop into a waffle cone or sundae glass.
• Drizzle with warm butterscotch sauce and top with crushed praline.
• Serve with warm brownies or chocolate cake for the ultimate dessert.