Single Malt Butterscotch Ice Cream

Any scotch lovers out there?  Ice cream is hands down my favorite thing to make (not to mention eat), and anyone who knows me knows that I love using alcohol when making ice cream.  It adds a great flavor to the dessert but it also keeps the texture in line.  When using alcohol you do not have to worry as much about getting the dreaded ice crystals in your finished product because the scotch does not freeze and keeps your ice cream very smooth.

Balvenie Scotch

I happened to use Balvenie in my single malt butterscotch ice cream recipe but feel free to substitute any scotch you like.  And in case you were wondering, single malt is not necessary when making this recipe – there’s nothing wrong with using a little Johnny Walker if you don’t have a bottle of single malt lying around.

I also use a full shot of scotch in my recipe which gives it a powerful infusion into the ice cream, if you want to tone down the alcohol flavor a bit just cut it in half.

Oh and when following the instructions on cooking the ice cream with the egg yolks, your custard base is ready when it is thick enough to leave a tracer of your finger along the back of a spoon… check out the image below for reference.

Bain taitneamh as do bhéil!

Single Malt Butterscotch Ice Cream
 
Prep time
Cook time
Total time
 
Butterscotch ice cream made with single malt scotch whiskey.
Author:
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
  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.
 

 

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