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Cream -> Ice
Cream Flavors -> Butter Scotch Ice
Cream
Butter Scotch Ice Cream
Butterscotch ice cream
is a type of candy prepared by boiling sugar syrup, butter,
cream and vanilla. It could be made in many ways it is similar
to toffee except that sugar is boiled to the "soft crack"
stage (see confectionery).
Butterscotch is very often
used as a flavoring for items such as ice
cream, dessert sauce, and also for cookies or
biscuits.Usually, butterscotch is a creamy and sticky, and
may pose a greater dental hygiene risk than some other forms
of a confectionery because of its tendency to become stuck
to teeth.
Food historians have several
theories regarding this name of candy and its connection to
Scotland; none of them conclusive. Some of them have documented
that "Buttery toffee" is often called butterscotch,
which suggests it was invented in the Scotland. But the word
was first recorded in Don Caster, a Yorkshire town of the
England, where Samuel Parkinson began making it in 1817. Possibly
the "scotch" part of its name derives from "scorch"
rather than from Scotland."
Butterscotch Ice Cream
Ingredients
3 tablespoons butter or margarine
1/2 cup brown sugar
1 cup milk
1 1/2 tablespoons cornstarch
2 tablespoons cold milk
Pinch of salt
1/4 teaspoon vanilla
1 cup heavy cream, whipped
Steps
Heat butter and sugar in top of double boiler until butter
is melted and well blended with sugar. Add 1 cup milk and
heat to boiling.
Mix cornstarch with 2 tablespoons cold milk; stir into butter
and sugar mixture.
Add salt and cook, stirring constantly, until thickened. Cool
and add vanilla. Fold in whipped cream.
Turn into refrigerator tray. Ice
cream Freeze to a mush. Remove to chilled bowl
and beat quickly but thoroughly with rotary beater until smooth
and fluffy. Return to tray and freeze. It makes 6 serves
Butterscotch Ice Cream Pie
Ingredients
1 (3 5/8 ounce) box instant butterscotch pudding
1/4 cup water
1/2 cup butter, melted
4 (2.1 ounce) Butterfinger candy bars, crushed
21 graham crackers, finely rolled (1 1/2 cup)
1 quart vanilla ice cream
1 cup prepared whipped topping (for garnish)
1/2 cup light corn syrup
Steps
Blend pudding and 1/4 cup water; stir in corn syrup and 2
tablespoons of the butter; chill for 15 minutes.
Reserve 1/2 cup crushed Butterfinger candy bar for garnish.
Combine graham cracker crumbs, remaining crushed candy bar
and butter. Press onto bottom and side of 9-inch pie plate;
chill 10 minutes.
Pour 1/2 cup butterscotch sauce over bottom of prepared crust.
Scoop ice cream into balls; arrange over
sauce. Drizzle with remaining sauce. Sprinkle with remaining
candy bar. Freeze until firm, about 4 hours. Let stand at
room temperature 10 minutes before serving; garnish with whipped
topping if desired. It makes 8 serves
