Butterscotch Ice Cream Topping Recipes

EASY HOMEMADE BUTTERSCOTCH SAUCE

Steps:

• Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
• Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
• Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)

BUTTERSCOTCH SAUCE II

Steps:

• In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

BUTTERSCOTCH ICE CREAM TOPPING

Steps:

• Combine the sugar and water in a medium saucepan.
• Cook over high heat until the mixture is a light golden brown in color.
• Remove from heat.
• Add the cream and stir until smooth.
• Add the butter 1 tablespoon at a time.
• Blend well.
• Can be reheated.

ICE CREAM WITH BUTTERSCOTCH SAUCE

Steps:

• Heat cream in a medium saucepan over medium-high heat until almost boiling. Stir in chopped candies, and reduce heat to medium. Continue to cook, stirring constantly, until candies have melted, about 5 minutes. Remove from heat; let sauce cool slightly.
• Divide ice cream among four serving bowls, and top with sauce. Garnish with additional crushed candies, if desired.

BUTTERSCOTCH ICE CREAM TOPPING

Steps:

• In a heavy saucepan, combine all ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool to room temperature. Cover and store in the refrigerator. , To reheat, microwave at 50% power for 1 minute or until heated through. Serve warm over ice cream.

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 ICE CREAM TOPPING

Steps:

• Cook all together in a saucepan for 5 minutes, stirring constantly.
• Store in a cool place.

BUTTERSCOTCH SAUCE

Steps:

• Add sugar, brown sugar, butter, whipping cream, corn syrup and salt to a saucepan over low heat. Stir constantly until butter is melted.
• Increase heat to medium, stirring constantly. Once boiling, continue to boil for 5 minutes. Remove from heat. Set aside to cool for 20 minutes.
• Stir in vanilla extract. Serve over ice cream, cheesecake or bread pudding or whatever you like!