If you are unfamiliar with Kate’s blog titled Food Babbles, then I have to admit so was I until recently and already have found myself bookmarking several recipes of hers including Oatmeal Muffins with Blueberry and Coconut, Chocolate Cake with Balsamic Strawberry Whipped Cream Filling, and Jarlsberg Cheddar Macaroni & Cheese. I think that’s pretty good evidence for why I am so glad to be a follower. Now it’s your turn to get familiar, you won’t regret it!
One year ago: Chicken Gyros with Tzatziki Sauce
Hi there! I couldn’t be happier to be here today on The Spiffy Cookie. Thanks for having me, Erin! I’m Kate and I author the blog Food Babbles. I’m a mostly stay-at-home mom, part-time paramedic, baker, dessert maker and just a girl with a passion for good food. Much like Erin, my favorite food group is dessert so we’ll get along just fine
Lately I have a raging butterscotch addiction thanks to Zeke’s Butterscotch. I kid you not, it’s an obsession. Their butterscotch is unlike any I’ve ever had before. It has this deep, rich flavor that makes it stand out from the rest. Well, after making those crazy good cookies I needed to use the butterscotch in something else because it was just such a fantastic ingredient. My oldest daughter, HB suggested ice cream. Sold!! We decided to set out to make what could quite possibly be the world’s most addictive ice cream. I feel pretty confident when I say, “Mission accomplished.”
This ice cream has a rich butterscotch custard base that makes for thick, creamy decadence. Then I churned in bits of butterscotch too and that just took it completely over the top in the “amazing” department. After the first bite, my husband Mike quickly took several more exclaiming “Oh, man… this stuff is so good! This is like crack!” I suppose that’s always a good thing when someone can’t stop eating something I’ve made and worries they may form an addiction.
Truly though, this ice cream is honestly a wonderful treat that you will have trouble putting down. Smooth and creamy with rich butterscotch in every bite. The perfect summery delight.
*What’s your favorite ice cream flavor?
Butterscotch Vanilla Bean Ice Cream Adapted from David Lebovitz
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
5 Tablespoons finely crushed hard butterscotch candy, divided (preferably Zeke’s Butterscotch)
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
- In a small saucepan, heat the milk, salt, and sugar. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Remove from heat and cover to allow the vanilla bean to infuse the milk for 1 hour.
- Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
- In a separate bowl, stir together the egg yolks. Rewarm the milk.
- Very slowly drizzle some of the milk into the yolks, whisking constantly as you pour. After about half of the warm milk has been incorporated into the egg yolks, scrape the mixture back into the saucepan.
- Add 2 tablespoons of the crushed butterscotch candy. Stir constantly over low heat and scrape the bottom of the saucepan with a rubber spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the heavy cream. Stir the mixture over the ice until it has cooled, add the vanilla extract, then refrigerate to chill thoroughly, preferably overnight.
- Transfer the custard into your ice cream maker and freeze the custard according to the manufacturer’s instructions.
- During the last 5 minutes of churn time, sprinkle in 3 tablespoons finely crushed butterscotch pieces.