Butterbeer Ice Cream
- 1/2 cup cream soda
- 1 cup packed dark brown sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring
- 2 cups heavy cream, divided
- 1 cup buttermilk
- 3 egg yolks
In a small bowl, gently beat the egg yolks; set aside. In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla, and butter flavoring. Heat until butter is melted and sugar is dissolved, then allow the mixture to bubble for one minute (stir frequently as the carbonation will cause extra bubbling). Stir in 1/2 cup of cream until mixed thoroughly; remove from heat. Temper the egg yolks, then add to mixture slowly while whisking constantly.
Add the remaining cream and buttermilk and whisk until combined. Allow to cool then chill in the refrigerator for at least two hours or overnight. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal with lid. For best results, ice cream should ripen in the freezer for at least 2 hours of overnight. Serve over blondies and with butterscotch ganache (recipes below).
- 2 cups flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 sticks unsalted butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 3 tablespoons cream soda
- 1/2 teaspoon vanilla extract
- 2 1/2 cups butterscotch chips
Preheat the oven to 325 degrees and spray on 8x11” baking dish cooking spray (you can use a 9x13” pan; just reduce the baking time by about 10 minutes or so). In a medium bowl, whisk together the flour, baking soda, and baking powder.
In a large bowl, cream together the butter and sugars until smooth. Add in the egg and beat for one minute. Beat in the cream soda and vanilla, and then gradually beat in the dry ingredients just until combined. Using a rubber spatula, fold in the butterscotch chips.
Spoon the batter into the dish on spread evenly. Bake 40-50 minutes or until a knife inserted in the center comes out mostly clean (the inside will still be very gooey, and the top is golden brown. Transfer the pan to a wire rack to cool completely before cutting into bars.
- 1/3 cup butterscotch chips
- 1/4 cup heavy cream
Heat the butterscotch and heavy cream over a double boiler until the chips just start to melt. Remove from heat and stir until completely melted. Allow to cool slightly before drizzling over ice cream.