Pudding Ice Cream 4 Butterscotch Crunch 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 CRUNCH ICE CREAM

Steps:

• Spray a 13×9-inch baking pan or Pyrex dish with nonstick spray or grease it very lightly. In a medium, heavy-based saucepan, combine the cream, butter, brown sugar, and salt. Bring to a boil over medium-high heat, stirring often. When big bubbles start to form, check the mixture with a candy thermometer. As soon as it reaches 285°F, remove it from the heat and carefully stir in the whisky and vanilla. Carefully pour the mixture into the prepared pan, spreading it with an oiled spatula. Let cool. Break the cooled candy into chunks and pulse the chunks in a food processor (in batches if necessary) until the pieces are the size of corn kernels. If you create a lot of powder, you might want to sift the crunch before adding it to the ice cream.
• In a medium, heavy-based saucepan, combine the milk and vanilla bean and bring to a simmer over medium heat. Fill a large bowl with ice.
• Meanwhile, in a medium bowl, whisk the brown sugar, egg yolks, and vanilla extract until combined. Slowly pour some of the hot cream mixture into the yolk mixture, stirring to temper it. Return this mixture to the pan and cook over medium heat, stirring until it's slightly thickened and coats the back of a wooden spoon.
• Pour the mixture into a clean medium bowl and nestle it into the bowl of ice; stir the mixture to cool it and then refrigerate until very cold. Strain the mixture and freeze it in an ice-cream maker following the manufacturer's directions. When almost completely frozen, swirl in the butterscotch crunch: put half of the ice cream in a chilled stainless-steel bowl, sprinkle half of the crunch on top, and swirl with a butter knife. Top with the remaining ice cream and crunch and swirl again. Cover the ice cream tightly with plastic wrap and freeze.

10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a butterscotch recipe in 30 minutes or less!

CARAMEL DRIZZLED BUTTERSCOTCH TOFFEE CRUNCH PIE

Steps:

• In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
• Gently stir in half of the whipped topping and spread evenly over crust.
• Sprinkle half of the crushed toffee bars over cream cheese mixture.
• Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).
• Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.
• Chill for 4 hours before serving.
• Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.
• If desired, you can crush more toffee bars and sprinkle over caramel topping.

HOMEMADE BUTTERSCOTCH PUDDING

Steps:

• Whisk the egg yolks in a small bowl or a 2-cup Pyrex measuring cup and set aside.
• In a medium saucepan or saucier, combine the brown sugar, cornstarch, and salt. Stir with a whisk until well blended.
• Whisk in the milk and cream and place the pan over medium heat. Continue cooking, continually whisking, until the mixture is simmering and thickened.
• Remove the pan from the heat and quickly whisk about 1 cup of the hot mixture into the egg yolks.
• Return the egg yolk mixture to the saucepan and put it back over the heat. Continue cooking, continually whisking, until the mixture is simmering once again. Continue cooking and whisking for 1 minute. The eggs should be thoroughly cooked at this point. If in doubt, use an instant-read thermometer-the minimum safe temperature for eggs is 160 F (per FDA).
• Place a fine-mesh sieve over a bowl and strain the pudding into the bowl. Whisk the butter into the pudding along with the 2 teaspoons of vanilla extract.
• For individual servings, ladle the pudding into ramekins or dessert dishes and place them on a rimmed baking sheet or pan. Cover each serving with plastic wrap, pressing it onto the pudding to keep it from forming a skin. Refrigerate until thoroughly chilled.
• Alternatively, leave the pudding in the larger bowl. Press a piece of plastic wrap over the surface of the pudding to keep the air from forming a skin and then refrigerate to chill thoroughly.
• Top this pudding off with a dollop of whipped cream and a sprinkling of maple flakes, toasted coconut, or cinnamon-sugar, if desired.

BUTTERSCOTCH ICE CREAM PIE

Steps:

• 1. In small heavy saucepan stir together brown sugar and cream. Cook and stir over medium heat until mixture boils. Boil, stirring occasionally, about 5 minutes or until mixture is reduced to 1/2 cup. Stir in sweetened condensed milk, 2 teaspoons margarine or butter and vanilla*. 2. In small bowl toss together cookie crumbs and 1/3 cup margarine or butter. Press onto bottom of 9-inch springform pan. Arrange whole cookies around sides of pan.3. Alternately spoon ice cream and sauce into crust. Sprinkle with pecans. Freeze at least 4 hours or until firm. 4. Remove sides of pan. Let stand at room temperature for 10 minutes before cutting. Garnish as desired. Store in freezer.*NOTE: If desired, substitute 3/4 cup butterscotch ice cream topping for the brown sugar, whipping, cream, sweetened condensed milk, 2 teaspoons margarine and vanilla.

PUDDING ICE CREAM #4 - BUTTERSCOTCH CRUNCH

Steps:

• Pour cold cream into a cold bowl. Add pudding. Using electric mixer at low speed, beat until well blended, about 2 minutes.
• Let stand 5 minutes.
• Fold in crushed candy bar and whipped topping.
• Pour into a 2-qt. covered container.
• Freeze until firm, about 6 hours.