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August 2, 2011
Butterscotch Ice Cream
Treasured Desserts
Prep time:
22 minutescooking time:
14 minutes, plus freezing“I’m convinced they just don’t make homemade ice cream like this anymore.”
Ingredients
Serves 30
- 6 egg yolks
- 3 cups milk, divided
- 1 1/4 cups granulated sugar, divided
- 1 cup firmly packed light brown sugar
- 1/2 teaspoon salt
- 5 cups whipping cream, divided
- 2 teaspoons vanilla extract
- 3 envelopes unflavored gelatin
- 1 cup cold water
- 1/2 cup hot water
- Toasted almond pieces, optional
Directions
1
Beat egg yolks in a medium saucepan. Add 1 1/2 cups milk and mix well. Cook over medium heat, stirring continually, until a candy thermometer inserted in the mixture registers 165F. Let stand to cool.
2
Combine egg yolk mixture, 1 cup granulated sugar, brown sugar and salt in a large bowl and mix well. Stir in remaining milk, 2 cups whipping cream and vanilla extract.
3
Soften gelatin in cold water in a small bowl. Add hot water and stir to dissolve. Add gelatin mixture to the sugar mixture and mix well.
4
Beat remaining whipping cream in a large bowl until fluffy. Add the remaining granulated sugar gradually, beating the mixture continually. Fold into sugar mixture. Freeze using ice-cream freezer manufacturer’s directions. Top with toasted almond pieces, if desired.
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Grandma's Secret Trick
Grandma's Secret Trick
The gelatin in Grandma's Butterscotch Ice Cream gives the ice cream a fluffy texture like that of a frozen mousse, or what Grandma called Italian semifreddo. But if she wanted to save a little time, she made this ice cream without the gelatin mixture. She simply omitted the gelatin, cold water and hot water.
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