Butterscotch ice cream made with single malt scotch whiskey.
Author: Cooking Divine
Recipe type: Dessert
Serves: 1 quart
Ingredients
5 Tablespoons Unsalted Butter
¾ Cup Brown Sugar
½ Teaspoon Salt
2 Cups Heavy Cream (Separated)
¾ Cup Milk
4 Egg Yolks
½ Teaspoon Vanilla Extract
Shot (1 oz) of Single Malt Scotch Whiskey
Directions
Set aside 1 cup of heavy cream in a metal bowl sitting in an ice bath.
Melt the butter, sugar and salt in a sauce pan on medium heat.
Whisk in the milk and remaining cream all at once.
Whisk the egg yolks in a separate bowl.
Slowly add half the heated ice cream base to the egg yolks while rapidly whisking as to prevent the eggs from cooking.
Pour the egg/ice cream base back into the pan and cook on low temperature 3-6 minutes until thick enough to leave a tracer of your finger across the back of a spoon.
Pour the heated custard mix through a fine mesh strainer into the 1 cup of cream sitting in the ice bath.
Add the scotch and vanilla extract and mix together.
Allow to cool to room temperature then cover and refrigerate 2 hours - overnight.
Freeze the ice cream mixture in your ice cream maker according to the manufacturers specifications.
Freeze the ice cream overnight.
Recipe by Cooking Divine at https://www.cookingdivine.com/recipes/single-malt-butterscotch-ice-cream/