Butter-Scotched-Vanilla-Bean-Ice-Cream-
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5 from 1 vote

Butter Scotch Ice Cream Cups

Ingredients

  • BUTTER SCOTCH:
  • 1 and 1/2 cup light brown sugar packed
  • 1/3 cup light corn syrup
  • 1/4 cup water
  • 2 Tbsp unsalted butter
  • 1 tsp sea salt + plus more for sprinkling
  • 3/4 cup heavy cream
  • 2 Tbsp scotch + 1 and 1/2 Tbsp separated
  • 1/2 tsp vanilla extract
  • VANILLA BEAN ICE CREAM:
  • 2 cups heavy cream
  • 1- 14 oz can sweetened condensed milk
  • Vanilla seeds from two vanilla bean
  • 1/2 Tbsp vanilla extract

Instructions

  • BUTTERSCOTCH:
  • In sauce pan add brown sugar, corn syrup, butter, salt and water.
  • Bring to a simmer and let sugar dissolves, about 3 minutes.
  • Stir in cream and 2 Tbsp scotch. Continue to simmer until sauce is thick and syrupy. About 12 minutes.
  • Stir in remaining whisky and vanilla, simmer 3 more minutes and remove from heat.
  • Let sauce cool to room temperature.
  • Pour into 1 large glass jar or 2 pint size jars.
  • Store refrigerated for about a month.
  • VANILLA BEAN ICE CREAM:
  • Whip heavy cream until stiff peaks forms.
  • With mixer on medium slowly pour in condensed milk and add vanilla beans.
  • Continue to mix until combined and add in vanilla, mix until combined.
  • Pour into loaf pan or other freezer safe dish. Freeze over night.
  • ASSEMBLY:
  • Set out ice cream 10 minutes before serving to soften slightly.
  • Scoop into bowls, drizzle with Butter Scotch sauce.
  • Sprinkle with a little sea salt and walnuts (optional)