Single Malt Butterscotch Ice Cream
Prep time
Cook time
Total time
Butterscotch ice cream made with single malt scotch whiskey.
Recipe type: Dessert
Serves: 1 quart
  • 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
  1. Set aside 1 cup of heavy cream in a metal bowl sitting in an ice bath.
  2. Melt the butter, sugar and salt in a sauce pan on medium heat.
  3. Whisk in the milk and remaining cream all at once.
  4. Whisk the egg yolks in a separate bowl.
  5. Slowly add half the heated ice cream base to the egg yolks while rapidly whisking as to prevent the eggs from cooking.
  6. 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.
  7. Pour the heated custard mix through a fine mesh strainer into the 1 cup of cream sitting in the ice bath.
  8. Add the scotch and vanilla extract and mix together.
  9. Allow to cool to room temperature then cover and refrigerate 2 hours - overnight.
  10. Freeze the ice cream mixture in your ice cream maker according to the manufacturers specifications.
  11. Freeze the ice cream overnight.
Recipe by Cooking Divine at