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Butterbeer Ice Cream Recipe

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This recipe for Butterbeer Ice Cream is from From Our Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup cream soda
1 cup packed dark brown sugar
1 Tbsp butter
1 tsp vanilla extract
1 tsp butter flavoring
2 cups heavy cream, divided
1 cup buttermilk
3 egg yolks

GANACHE

Ingredients:
1/3 cup butterscotch chips
1/4 cup heavy cream
Directions:
Directions:
In a small bowl, gently beat the egg yolks; set aside.
In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla and butter flavoring. Heat until butter is melted and sugar dissolved, then allow the mixture to bubble for one minute (stir frequently as the carbonation with cause extra bubbling). Stir in 1/2 cup of cream until mixed thoroughly; remove from heat.
Temper the egg yolks, then add to mixture slowly while whisking constantly. Add the remaining cream and buttermilk and whisk until combined. Allow to cool then chill in the refrigerator for at least two hours or overnight.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal with lid. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Serve with butterscotch ganache (recipe below).

Heat the butterscotch and heavy cream over a double boiler until the chips just start to melt. Remove from heat and stir until completely melted.
Allow to cool slightly before drizzling over ice cream.

 

 

 

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