Butterscotch Ice Cream Pie Recipes

BUTTERSCOTCH CREAM PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
• Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
• In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

BUTTERSCOTCH ICE CREAM PIE

Steps:

• FOR THE CRUST: Combine graham crumbs, nuts and butter in small bowl. Press firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.
• FOR THE FILLING: Combine 1/2 cup cream, eggs, and nutmeg, in medium heav-duty saucepan. cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Remove from heat; add morsels. Let stand 3 minutes; stir until smooth. Cool to room temperature.
• Whip remaining cream in small mixer bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup nuts. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours untl firm.

BUTTERSCOTCH ICE CREAM

Steps:

• In a 1 to 2-quart pan over medium heat, stir brown sugar, butter and vanilla until butter is melted, sugar is dissolved and mixture is bubbly, 3 to 4 minutes.
• Whisk in 1/2 C.
• whipping cream until smooth.
• Remove butterscotch mixture from heat.
• In a 3-4 quart pan over medium high heat, combine remaining 1 cup whipping cream and the half-and-half, bring to a simmer.
• Beat egg yolks to blend in a bowl.
• Whisk 1/2 cup of the warm cream mixture into the eggs yolks, then pour egg yolk mixture into the pan with the remaining cream mixture.
• Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes.
• Immediately remove from heat.
• Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture.
• Chill until cold, stirring occasionally, about 2 hours, or cover and chill up to 1 day.
• 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.

BUTTERSCOTCH ICE CREAM RECIPE

Steps:

• Melt butter in a heavy bottomed saucepan.
• Add the brown sugar, and cook over medium-high heat until the sugar caramelizes and the butter browns, stirring constantly. First it will be hard to mix the butter and sugar, then it will smooth out. After a few minutes of stirring, it will break again, and the butter and sugar will be separate. Keep cooking and stirring until the mixture comes back together for a second time and darkens in color. You may see a few wisps of smoke.
• Once the butterscotch has finished cooking, carefully add 2 cups of the whole milk. The butterscotch will harden into a clump. Worry not. Cook and stir over medium-low heat until the butterscotch melts.
• Whisk the cornstarch and salt into the other 2 cups of milk and then whisk into the butterscotch.
• Bring to a boil, stirring frequently, and allow the mixture to boil for about 1 minute.
• Turn the heat off and whisk in the softened cream cheese until completely incorporated and smooth. Stir in the vanilla.
• Let the base cool for an hour on the counter, whisking occasionally, and then chill the ice cream base at least 6 hours or overnight.
• Freeze according to manufacturer's instructions and pack into a container to freeze throroughly.
• Pour the finished base into a large bowl.
• Cool the base for an hour on the counter, whisking occasionally, and then chill the ice cream base at least 6 hours or overnight.
• Whisk the base thoroughly to incorporate a bit of air and freeze for an hour.
• Remove the base from the freezer and whisk very well, being sure to scrape the frozen parts around the edges into the whole.
• Return to the freezer and repeat steps 3 and 4 at least 2 more times and possibly 3, until the base is the consistency of soft serve ice cream.
• Pack into an airtight container to freeze thoroughly, at least 4 hours or overnight.

BUTTERSCOTCH BANANA PIE

Steps:

• Make pastry dough:
• In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until water is incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour. Makes enough dough for a single-crust 9- to 10-inch pie.
• Make pie:
• On a lightly floured surface roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) metal pie plate, crimping edge decoratively. Prick shell all over with a fork and chill 30 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or beans. Bake shell in middle of oven 15 minutes. Carefully remove foil and pie weights or beans and bake shell 5 minutes more, or until pale golden. Cool shell on a rack.
• In a large heavy saucepan bring milk just to a boil and remove pan from heat. In a large heatproof bowl whisk together yolks, whole egg, cornstarch, and brown sugar until combined well. Gradually whisk in hot milk and pour mixture into pan. Cook mixture over moderately high heat, whisking constantly, until it just comes to a boil and is thickened. Remove pastry cream from heat and, scraping with a spatula, force through a fine sieve set over another large heatproof bowl. Whisk in butter until incorporated.
• In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved. Stir gelatin mixture into pastry cream and cool.
• In a dry heavy saucepan cook granulated sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring with a fork, until melted and swirl pan until caramel is a deep golden. Remove pan from heat and carefully add 1/3 cup heavy cream down side of pan (caramel will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Stir in vanilla, Scotch, and salt until combined and cool sauce. Stir sauce into pastry cream until combined well.
• In a bowl beat 1/2 cup remaining heavy cream until it just holds stiff peaks and fold into pastry cream. Cut 2 bananas into 1/4-inch slices and fold into pastry cream. Pour filling into shell and chill, covered loosely, 4 hours or overnight.
• Beat remaining 1/2 cup heavy cream until it just holds stiff peaks and spread on pie. Cut remaining banana into 1/4-inch slices and arrange decoratively on pie.