BUTTERSCOTCH ICE CREAM
Sunday, March 20, 2011
This ice cream is so good. Old-fashioned, sweet, creamy, buttery, butterscotch heaven in every smooth, satisfying spoonful.
My mom loved butterscotch, so I didn't stand a chance. I dare believe that as far back as I can remember, the sweet goodness of butterscotch somehow permeates my memories. Whether it was those little bags from Eaton's candy counter filled with golden disks of buttery candy goodness that we used to buy for just a quarter or the cheek-warming, rich butterscotch sauce that draped the boozy, flaming intoxication that was the Christmas puddings of yesteryear, butterscotch was and is, by it's very nature some kind of pinnacle flavour for me. Lucky me!
So, late-winter-too-much-snow-and-mud-drabness-when-will-spring-ever-come day or not, when I eye-spied Smitten Kitchen Deb's (one of my tip top favorite food blogs) Butterscotch Ice Cream it took me about 2 seconds to pull out the brown sugar and butter.
So if you like butterscotch too, may I be so bold as to suggest that you throw on some old tunes, maybe Joni Mitchell, conjure up some sweet memories while you play with cream, butter and brown sugar to create some old-fashioned butterscotch ice cream goodness.
"Woke up, it was a Chelsea morning
And the first thing that I knew
There was milk and toast and honey
And a bowl of oranges, too
And the sun poured in like butterscotch
And stuck to all my senses
Oh, won't you stay
We'll put on the day
And we'll talk in present tenses"
~ Joni Mitchell, Chelsea Morning
Once again, sweet gratitude from this humble forest kitchen to the acclaimed Smitten Kitchen.
BUTTERSCOTCH ICE CREAM
Adapted Smitten Kitchen adapted from Sunset Magazine
Makes one quart
1 cup firmly packed brown sugar
3 tablespoons butter
1 tablespoon vanilla
2 tablespoons scotch, brandy, bourbon or rum (optional)
1 1/2 cups whipping cream
2 cups half-and-half (light cream)
6 large egg yolks
1. In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla and liquor, if using.
2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.
3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.
4. Whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
5. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.