BUTTERSCOTCH ICE CREAM RECIPE
This rich and creamy butterscotch ice cream starts with a cooked butterscotch added to a Sicilian gelato base. No ice cream maker? No problem! As long as you have a freezer and a whisk, you'll be able to make ice cream every bit as rich and decadent as the best premium churned ice cream you've ever had!
Provided by Jenni Field
Categories Ice Cream Recipes
Time 3h40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 225 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BUTTERY NIPPLE GOURMET PUDDING SHOTS
Pudding shots are not just for college.
Provided by TheBritishBaker
Categories Drinks Recipes Shot Recipes Jell-O® Shots
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Stir milk, schnapps, Irish cream liqueur, vodka, and coffee-flavored liqueur together in a bowl. Add pudding mix and blend thoroughly. Spoon into disposable shot cups and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 14.4 g, Cholesterol 2.8 mg, Fat 0.7 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 139.3 mg, Sugar 12.4 g
BUTTERSCOTCH RUM RIPPLE
Categories Cake Egg Dessert Bake Kid-Friendly
Number Of Ingredients 20
Steps:
- Preheat oven to 325 or degrees, or 300 degrees for pan with colored outer surface. Grease and flour 10-inch bundt or tube pan. If bundt pan has opening in center tube, cover with foil. (Lightly spoon flour in cup to measure; level off.) In large bowl, blend all cake ingredients. Beat 3 minutes at medium speed. In small bowl, combine 2 cups prepared batter and ripple ingredients. Beat 1 minute at medium speed. Spoon half of cake batter into prepared pan, then half the ripple batter. Marble the layers with a knife in a folding motion, turning pan while folding. Repeat with remaining batter and marble. Bake at 325 degrees for 1 hour and 20 to 30 minutes until toothpick inserted in center comes out clean. Cool cake upright in pan for 15 minutes; remove from pan. Cool completely. In small saucepan, melt butter and brown sugar. Boil until thick, stirring constantly. Remove from heat. Stir in powdered sugar and rum flavoring. Add water to make a glazing consistency. Drizzle over cake. Sprinkle with nuts. Store in refrigerator.
BUTTERSCOTCH-RUM RIPPLE CAKE
Little cookbook called "A Taste of Texas With FFA/HERO". Sorry for the confusion on the instructions in earlier posting. During my midnight posting I did not read the recipe that well. It apparently had a step left out of the cookbook, not my error this time, LOL! LonghornMama was kind enough to let me know how a similar recipe reads. She also has a topping to hers that hopefully she will post. This sounds good as several of you have said in emails to me. I plan to try it sometime in future. Glad I will not have to figure out how it is supposed to read.
Provided by True Texas
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 8 ingredients and 5 eggs in large mixer bowl.
- Beat about 3 minutes.
- Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
- Beat about 1 minute.
- Pour half the plain cake batter into greased floured 12-inch bundt pan.
- Spoon half the butterscotch over the top.
- Cut through batter with knife to marble.
- Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.
Nutrition Facts : Calories 511.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 155.1, Sodium 525.1, Carbohydrate 71.9, Fiber 1, Sugar 33.8, Protein 7.5
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