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Butterscotch is one of those flavors that doesn’t get nearly the respect it deserves. Beyond pudding and the classic hard candies most people don’t give butterscotch a second thought, and really that’s a shame. Salted caramel has gotten the spotlight but it’s sister butterscotch deserves some love too. Richer, and with a greater depth of flavor butterscotch is really the next level version of salted caramel and is perfect for ice cream. The only way to make butterscotch even better? A little boozy kick of bourbon of course. My Bourbon Butterscotch Ice Cream is equal parts retro and modern and 100% delicious.
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What is the difference between caramel and butterscotch?
Butterscotch and caramel are pretty similar but there are a few key differences. Caramel is made by melting white sugar until it browns (or caramelizes); you can add water, milk or other flavorings to suite your taste. Butterscotch is made with butter and brown sugar (a combination of white sugar and molasses) resulting in a deeper, more layered flavor.
To make this ice cream you’ll need a saucepan and an ice cream machine. I absolutely love my ice cream machine from Cuisinart or if you have a Kitchenaid stand mixer this ice cream maker attachment is fantastic. To store your ice cream after it’s made I recommend this freezer safe ice cream container. Be sure to take a look at my Fresh Blueberry Ice Cream too!
How to Make Bourbon Butterscotch Ice Cream
Start by melting butter in a medium saucepan over medium heat. Stir in the brown sugar until it’s fully combined. Add in heavy cream and milk (when you do this the brown sugar mixture will harden initially but will melt and fully incorporate as everything heats up) and bring to a simmer.
As the cream mixture heats up whisk together the egg yolks and vanilla in a large bowl. Add a generous ladle of the warm cream mixture to the egg yolks whisking continuously. Return this to the saucepan, again whisking continuously to ensure the eggs don’t scramble. Cook the ice cream base until the mixture has thickened and coats the back of a spoon. Stir in the salt and bourbon (you can certainly leave out the bourbon if you wish and the ice cream will still be delicious). Transfer to a container and chill for at least 4 hours or overnight.
Prepare the ice cream per manufacturer’s instructions (the ice cream is complete in about 20 minutes with the Cuisinart but will differ depending on your machine). Transfer to a freezer safe container and freeze for at least 2 hours before serving.
If you like this Bourbon Butterscotch Ice Cream be sure to take a look at some of my other recipes!
Honey Ice Cream with Pistachios
Blackberry Bourbon Smash
Rustic Strawberry Galette
Easy Blueberry Ricotta Cake
Lavender Simple Syrup
If you make this Bourbon Butterscotch Ice Cream please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!