Ice cream recipe?

Question

Does someone how to make a good Butter Scotch Icecream

Answer 1

Butterscotch Royal Ice Cream

1/2 cup butter
2 1/2 cups packed brown sugar
7 cups half-and-half
4 eggs, lightly beaten
1/4 teaspoon salt
5 teaspoons vanilla extract
2 1/2 cups butterscotch sauce (see below)

Put the butter and brown sugar into a large, heavy pan. Stirring constantly with a wooden spoon, heat over medium-low heat until the brown sugar just begins to caramelize.

Slowly stir in the half-and-half, eggs and salt. When the mixture reaches about 160 deg F, remove it from the stove. Refrigerate until cool, then add the vanilla. Freeze in an ice cream freezer.

When frozen, remove the dasher and repack with ice and salt for 2 or 3 hours. When the ice cream is firm, remove it from the freezing can and put it in a sealable container, alternating thin layers of ice cream with butter scotch sauce.

Eat immediately or freeze in the freezing compartment of your refrigerator. Makes about one gallon.

Butterscotch Sauce

1 1/4 cups packed brown sugar
1/4 cup butter
1/2 cup corn syrup
1/2 cup evaporated milk
3/4 teaspoon vanilla

Put the brown sugar, butter and corn syrup in a heavy sauce pan and heat to boiling, stirring constantly. Remove the mixture from the heat, stir in the evaporated milk and vanilla, and beat until smooth. Refrigerate in a closed container. Serve warm. Makes 1 1/4 cups.
http://www.razzledazzlerecipes.com/icecream/butterscotch-ice-cream-2.htm

Answer 2

You can add Butter Scotch candies to this!

Banana Ice Cream
Yield: about 1 quart

6 (approximately 2-1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1-1/2 cups heavy cream

Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10-15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth.

Chill mixture in refrigerator until it reaches 40ºF. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Place mixture in an airtight container and freeze for 3-6 hours before serving.

Answer 3

Honey-Crunch Ice Cream

Ingredients
Qty. Measurement Description
1 tablespoon honey
1 teaspoon butter, melted
1 teaspoon milk
1 teaspoon light brown sugar
1/2 teaspoon pure vanilla extract, (for honey crunch)
1/4 cup Grape-Nuts cereal
1 1/2 cup whole milk
14 ounce nonfat sweetened condensed milk
1 teaspoon pure vanilla extract, (for ice cream)
1 tablespoon fresh lemon juice
1/4 teaspoon salt

Cook:190 Min (cooking time) Preparation
To make honey crunch: Preheat oven to 350 degrees F (175 degrees C). Lightly oil a small baking pan or coat it with nonstick cooking spray.
In a small bowl, mix honey, butter, milk, brown sugar and vanilla until blended. With a fork, stir in Grape-Nuts until well coated. Spread in a thin layer in the prepared baking pan. Bake, stirring once or twice, for 5 minutes, or until the cereal has darkened and bubbling has subsided. Spread on a plate and let cool completely. Break up any large clumps and set aside. (The honey crunch can be stored in an airtight container at room temperature for up to 3 days.)
To make ice cream: In a large bowl, mix milk, condensed milk and vanilla until blended. For best results, refrigerate the mixture until well chilled, at least 2 hours.
Stir lemon juice and salt into the chilled ice cream mixture. Pour into the canister of an ice cream maker and freeze according to manufacturer?s directions. Halfway through freezing, when ice cream begins to thicken, sprinkle in honey crunch and continue freezing. If necessary, let the ice cream harden in the freezer for 30 minutes before serving. (Use within hours of freezing, if possible, or store in the freezer for up to 4 days. If the ice cream becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)

Answer 4

1)Title: Butterscotch Ice Cream
Yield: 2 Quarts

Ingredients

1 c brown sugar lightly packed
1 tb cornstarch
1/4 c corn syrup dark
1/4 ts salt
3 c milk
2 eggs
1 cn evaporated milk (5.33oz)
1 c whipping cream
1 ts vanilla extract

Instructions

In a medium saucepan, combine brown sugar and cornstarch. Stir in corn
syrup, salt and milk. Stir over medium heat until brown sugar melts
and mixture begins to simmer; set aside. In a small bowl, beat eggs
until blended. Stir about 1 cup hot milk mixture into eggs. Stir egg
mixture into remaining milk mixture. Cook and stir over low heat
until slightly thickened, about 2 minutes. Stir in evaporated milk,
whipping cream and vanilla. Cool to room temperature. Pour into ice
cream canister. Freeze in ice cream maker according to manufacturer's
directions. Makes about 2 quarts.

2)Title: Butterscotch Ice Cream(Scottish)
Yield: 4 Servings

Ingredients

2 oz butter
6 tb lvel dark
1 soft brown sugar
1/2 pt warm full cream milk
2 eggs
2 1/2 oz caster sugar
4 dr vanilla essence
10 fl fresh whipping cream

Instructions

Melt the brown sugar and butter together in a pan over a gentle heat.
Increase the heat until the mixture bubbles for I minute only. Allow
to cool slightly. Add the warm milk. Stir continu- ously over a
gentle heat until thoroughly blended. Allow to cool. Beat together
the eggs and the caster sugar in a bowl. Pour the mixture from the
saucepan on to the beaten eggs/sugar, add the vanilla essence and
stir. Strain back into the pan. Stir over a low heat until the
mixture thickens slightly; take care not to let it boil. Cool the
mixture. Whip the cream lightly and fold into the cooled mixture.
Pour into a freezer container and freeze until mushy. Beat with a
whisk and return to the freezer until the ice cream is firm.

Answer 5

Butterscotch Ice Cream

1 cup firmly packed brown sugar
2 tablespoons butter
1 tablespoon vanilla
1 1/2 cups whipping cream
2 cups half-and-half or light cream
6 large egg yolks



1. In a 1 to 2-quart pan over medium heat, stir brown sugar, butter and vanilla until butter is melted, sugar is dissolved and mixture is bubbly, 3 to 4 minutes.
2. Whisk in 1/2 C.
3. whipping cream until smooth.
4. Remove butterscotch mixture from heat.
5. In a 3-4 quart pan over medium high heat, combine remaining 1 cup whipping cream and the half-and-half, bring to a simmer.
6. Beat egg yolks to blend in a bowl.
7. Whisk 1/2 cup of the warm cream mixture into the eggs yolks, then pour egg yolk mixture into the pan with the remaining cream mixture.
8. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes.
9. Immediately remove from heat.
10. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture.
11. Chill until cold, stirring occasionally, about 2 hours, or cover and chill up to 1 day.
12. Freeze mixture in an ice cream maker according to manufacturer's instructions.
13. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

here is another ice cream recipe:

Black Walnut Ice Cream

INGREDIENTS:

* 1/2 cup superfine sugar
* 2 cups light cream
* 1 cup half-and-half cream
* 1/2 teaspoon black walnut extract
* 1/2 cup chopped black walnuts

DIRECTIONS:

1. In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.

Answer 6

fairly a lot any recipe you've/locate could be made into "ice cream" with out an ice cream maker. yet, with out stated ice cream maker, the full product is surely not almost as good because the actual element beacuse of "overrun." Overrun is the quantity of air mixed into ice cream even as this is churning. more low-priced ice creams have extra overrun in them, so in buying them, you'd be paying for ice cream it really is 1/2 air! (100% is the optimal overrun allowed through regulation.) more effective high quality ice creams have a lot less overrun in them. Air in ice cream is a good element, even with the undeniable fact that. you want it to maintain the ice cream from freezing into one huge sturdy block, like it is going to in case you in ordinary words placed ice cream blend contained in the freezer really of an ice cream maker.

Answer 7

I donno the recipe, but the perfect ice-cream depends on the good quality of milk & cream that you use.