Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup dark brown sugar
- 6 egg yolks
- 1/2 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a saucepan, heat the heavy cream, whole milk, and dark brown sugar over medium heat until the sugar has dissolved.
2. In a separate bowl, whisk the egg yolks and salt until well combined.
3. Slowly pour the hot cream mixture into the egg yolks while whisking constantly.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Strain the mixture through a fine-mesh sieve into a bowl and let cool to room temperature.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Cooking temperature: Medium heat
- Freezing temperature: 0°F (-18°C)
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 320
- Fat: 24g
- Carbohydrates: 24g
- Protein: 4g
- Sugar: 22g
Substitutions for ingredients:
- Heavy cream: can be substituted with half-and-half or whole milk for a lighter version
- Dark brown sugar: can be substituted with light brown sugar or granulated sugar
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning for added texture and flavor.
- Swirl in caramel sauce or butterscotch sauce after churning for a ripple effect.
Tips and tricks:
- Make sure to temper the egg yolks by slowly adding the hot cream mixture to prevent them from curdling.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- For a richer flavor, use a combination of heavy cream and half-and-half.
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid.
- It can be stored in the freezer for up to 2 weeks.
Reheating instructions:
- Let the ice cream sit at room temperature for a few minutes before scooping.
- To soften the ice cream, microwave it for a few seconds or let it sit at room temperature for 10-15 minutes.
Presentation ideas:
- Serve the ice cream in a bowl or cone.
- Top with whipped cream, chopped nuts, or butterscotch sauce.
Garnishes:
- Whipped cream
- Chopped nuts
- Butterscotch sauce
Pairings:
- Serve with warm apple pie or chocolate cake for a decadent dessert.
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve before chilling and churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F (71°C) to prevent foodborne illness.
Food history:
- Butterscotch is a type of caramel made with brown sugar and butter, and it originated in Scotland in the early 19th century.
Flavor profiles:
- Sweet and rich with a caramelized flavor from the brown sugar.
Serving suggestions:
- Serve as a dessert or a sweet treat on a hot summer day.
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