Scorching July sun makes me really cranky. Times like these that I want to declare war against him! Luckily, there’s a trick to beat that summer heat. Just a scoop of this frozen treat and my world is at peace. Happy 4th!
Butterbeer Ice Cream
Yield: 1 quart
Prep time: 6 hours (includes resting)
Cook time: 20 minutes
1 cup firmly packed brown sugar
2 tablespoons unsalted butter
1 1/2 cups whipping cream, divided
2 teaspoons vanilla extract
2 cups half and half
6 large egg yolks
1. Put the brown sugar and butter into a medium pan set over medium heat. Cook until the butter is melted, sugar is dissolved, and mixture is bubbly. Whisk in 1/2 cup whipping cream until smooth and remove from heat. Whisk in the vanilla.
2. In a small saucepan, bring the remaining whipping cream and the half and half to a simmer.
3. In a medium bowl, whisk the egg yolks until smooth; whisk 1/2 cup of the warm cream mixture into the yolks, then pour the egg yolk mixture into the pan with the cream. Stir constantly over low heat just until mixture is slightly thickened.
4. Pour the mixture through a fine sieve into a bowl and whisk in the butterscotch mixture. Refrigerate until completely cold, then freeze in an ice cream maker according to manufacturer’s instructions.
Recipe adapted from Smitten Kitchen