Butterscotch Crunch Ice Cream

  • Active Time 20m
  • Total Time 2h 20m

Yields 1 quart

If you like your ice cream not so sweet, use only two-thirds of the candy; the rest will keep in an airtight container at room temperature for two weeks.


  • For the Crunch:
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 1/4 cups firmly packed light brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon Scotch whisky
  • 1 teaspoon vanilla extract
  • For the Ice Cream:
  • 3 cups milk
  • 1 vanilla bean, split
  • 1 cup firmly packed light brown sugar
  • 9 large egg yolks
  • 1 teaspoon vanilla extract


Spray a 13 x 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 degrees 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.

Serving size = 1/2 cup

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 813

nutrition information per serving

389 calories; 16g total fat; 272mg cholesterol; 222mg sodium; 54g carbohydrates; 0g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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