My bi-weekly ice cream creations continue. This ice cream was also for a cottage event. I needed to come up with an ice cream flavour that was fairly generic. Having one friend who doesn't like chocolate and a husband who doesn't like fruit, I was looking for a crowd pleasing ice cream without worrying about allergies or picky eaters. Something with caramel maybe? I do have a half bag of Kraft caramel balls left over. I think those could be quite useful. My go to vanilla base with a caramel swirl, easy, quick and delicious and after already baking the two pies I was looking for something that didn't take too much time.
Butterscotch/Caramel Ripple Ice Cream
- 1/2 cup sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 cup skim milk
- 2 cups half and half (10% cream)
- 1 egg yolk
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup Kraft caramel balls or squares
1) Add egg yolk and vanilla paste in a medium bowl and whisk together. Set aside
2) Combine sugar, cornstarch, and salt in a sauce pan and whisk together.
4) Temper in the hot liquid into the yolk/vanilla mixture pouring about 1/2 cup or so in and whisking to combine and not scramble the eggs. Pour in the remaining liquid and whisk to combine fully.
5) Cover the liquid with saran wrap, placing the saran directly on the liquid to prevent a film from forming.
7) Add the ice cream base to your machine or attachment and follow the instructions. Mine is churn for 20-30 minutes. In the last 10 minutes drizzle in some half of the butterscotch. Put the ice cream into a freezer safe container, swirl in the remaining caramel by hand. Place in freezer for several hours, overnight preferred.
I think caramel in anything makes it taste better and this was no exception. This was quite the crowd pleasing dessert, everyone quickly cleaned up their bowls, with a few going for seconds. It really was quick, easy and delicious - 5 E delicious. ;-)
MEG's RATING : D-EEEEE-LICIOUS!