Butterscotch Ice Cream

This Butterscotch Ice Cream always takes me back to the Jersey Shore. My parents grew up spending summers there, and one year my dad took me and my sisters for a trip when we were kids. I still remember getting a scoop of butterscotch ice cream, and it was hands-down the highlight of the whole trip. This recipe is my way of capturing that sweet, nostalgic flavor at home—it’s rich, creamy, and so easy to make, and every bite brings back those sunny, carefree summer vibes.

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Butterscotch Ice Cream Recipe

Prep: 10 min | Bake: 20-30 min | Total: 4 hours

Yields 4-6 servings

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Ingredients

• 1/2 cup unsalted butter

• 1 cup dark brown sugar

• 2 cups heavy cream, divided

• 2 cups whole milk

• 1 tsp vanilla bean paste or extract

• Pinch of salt

Instructions

1. Make the butterscotch base.
   In a medium saucepan over medium heat, melt the butter. Once melted, add the dark brown sugar and a pinch of salt. Cook, stirring constantly, for 3–5 minutes until the sugar dissolves and the mixture is smooth and bubbly.

2. Add the cream.
   Slowly pour in 1/4 cup of the heavy cream, stirring constantly to combine. Continue cooking for 1–2 minutes until the mixture is smooth. Remove from heat.

3. Combine with milk and remaining cream.
   In a separate bowl, whisk together the whole milk and the remaining 1 3/4 heavy cream. Gradually stir in the warm butterscotch mixture until smooth.

4. Add flavoring.
   Stir in the vanilla bean paste or extract.

5. Chill the base.
   Cover the mixture and refrigerate for at least 3–4 hours or until completely chilled (overnight is best).

6. Churn the ice cream.
   Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.

7. Freeze.
   Transfer the churned ice cream to a freezer-safe container and freeze for 3–4 hours or until firm enough to scoop.

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