The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Butterscotch Ice Cream, which is also known as India’s luxurious dessert.
Butterscotch Ice Cream is a delightful flavor that combines brown sugar and butter to create a deep, caramel-like sweetness, often accented with vanilla and a hint of salt. When churned into ice cream, it produces a smooth, luxurious dessert that’s both indulgent and comforting.
Making Butterscotch Ice Cream at home is a bit more work than just opening a store-bought tub — but the result is creamier, richer, and you can control the exact balance of flavors. Do you want to see the video the go to a creamy dessert page.
Ingredients for Butterscotch Ice Cream
Ingredients (Serves 5-6)
Timing
- Preparation Time: 20–25 minutes
- Cooking Time (butterscotch sauce + base): 15–20 minutes
- Chilling & Freezing Time: 5 hours
- Total Time: 6 hours (including freezing)
For the Butterscotch Ice Cream Base
Unsalted butter – 4 tablespoons (about 55 g)
Brown sugar – 1 cup (200 g), packed (light or dark depending on depth of flavor desired)
Heavy cream – 2 cups (480 ml)
Whole milk – 1 cup (240 ml)
Salt – ¼ teaspoon (slightly more if you want a salted butterscotch taste)
Vanilla extract – 1½ teaspoons
For the Ice Cream Custard
Egg yolks – 5 large
Granulated sugar – ½ cup (100 g)
Heavy cream – 1 additional cup (240 ml)
Cornstarch – 1 teaspoon (optional, for extra smoothness)
Optional Add-ins
Butterscotch chips – ½ cup (85 g), for mix-in crunch
Toasted nuts – ½ cup (60 g), such as pecans or almonds
Caramel swirl – ½ cup (120 ml), for a ribbon effect
Equipment Needed
Heavy-bottomed saucepan (to prevent scorching sugar)
Wooden spoon or silicone spatula
Whisk
Heatproof mixing bowls
Fine-mesh strainer
Ice cream maker (preferred for smooth texture)
Airtight freezer container
Step-by-Step Preparation for Butterscotch Ice Cream
Step 1: Make the Butterscotch Sauce
- Melt the Butter
Place the butter in a heavy saucepan over medium heat. Let it melt gently without browning — you want that buttery richness, not a nutty brown-butter flavor here. - Add Brown Sugar
Stir in the brown sugar until it’s fully moistened by the butter. Cook for 2–3 minutes, stirring constantly. The sugar will start to dissolve and smell wonderfully toasty. - Add Cream & Salt
Slowly pour in 2 cups of heavy cream, stirring as you go. The mixture will bubble vigorously at first — be cautious. Once it calms, stir until smooth. Add the salt. - Simmer for Flavor Development
Keep the mixture over medium heat for about 5–7 minutes until it thickens slightly and takes on a deeper caramel aroma. You’re essentially creating a rich butterscotch syrup that will flavor your ice cream base. - Add Vanilla & Cool Slightly
Remove from heat, stir in vanilla extract, and set aside to cool slightly while you prepare the custard.
Step 2: Prepare the Custard Base
The custard is what gives ice cream its luxurious texture.
- Whisk Yolks and Sugar
In a large heatproof bowl, whisk egg yolks and granulated sugar together until the mixture is pale and slightly thickened. This helps the sugar dissolve and starts incorporating air. - Temper the Egg Yolks
Slowly drizzle about 1 cup of the warm butterscotch mixture into the yolks, whisking constantly. This step (called tempering) prevents the eggs from scrambling when exposed to heat. - Combine & Cook
Pour the tempered yolk mixture back into the saucepan with the rest of the butterscotch mixture. Stir constantly over medium-low heat until the custard thickens slightly and coats the back of a spoon. If using cornstarch, whisk it with 1 tablespoon of cold milk before adding at this stage — it helps stabilize the custard. - Check Temperature
Use a thermometer if possible: the custard should reach about 170–175°F (77–80°C). Going too high can curdle the eggs.
Step 3: Strain & Chill
- Strain for Smoothness
Pour the custard through a fine-mesh strainer into a clean bowl. This removes any tiny bits of cooked egg and ensures silky ice cream. - Add Remaining Cream
Stir in the additional 1 cup of heavy cream — this helps cool the mixture and adds more richness. - Chill Thoroughly
Cover and refrigerate for at least 4 hours, preferably overnight. The colder your base, the smoother your ice cream will be.
Step 4: Churn the Butterscotch Ice Cream
- Prepare Ice Cream Maker
Follow your machine’s instructions — usually, the bowl needs to be frozen for at least 12–24 hours in advance. - Churn Until Thick
Pour the chilled custard into the ice cream maker. Churn until it reaches a soft-serve consistency — usually 20–25 minutes. - Optional Mix-ins
In the last 2–3 minutes of churning, add any extras like butterscotch chips, caramel swirls, or nuts.
Step 5: Freeze to Set
- Transfer to Container
Spoon the churned ice cream into a pre-chilled airtight container. - Harden in Freezer
Freeze for at least 4 hours before serving to allow it to firm up.
Serving Suggestions for Butterscotch ice cream
Classic Scoop: Serve in bowls or cones with a light sprinkle of sea salt on top.
Butterscotch Sundae: Drizzle extra warm butterscotch sauce and top with whipped cream.
Nutty Delight: Add toasted pecans or cashews for crunch.
Brownie Pairing: Serve alongside a warm brownie for a hot-cold contrast.
Tips & Tricks for the Best Butterscotch Ice Cream
- Choose the Right Sugar
Dark brown sugar gives deeper molasses notes, while light brown sugar is milder. - Control Salt
A pinch enhances flavor; too much can overpower. - Avoid Overcooking Custard
High heat can scramble eggs. Always stir and keep the temperature in check. - Chill Completely Before Churning
The colder the base, the creamier the texture. - Storage
Keep ice cream in a shallow container and cover with plastic wrap before the lid to prevent ice crystals.
The Science Behind the Creaminess
Egg Yolks: Contain emulsifiers (lecithin) that help fat and water mix smoothly, preventing iciness.
Sugar: Lowers the freezing point, keeping ice cream scoopable.
Fat from Cream & Milk: Adds richness and mouthfeel.
Churning: Incorporates air (overrun) to keep it light and prevents large ice crystals from forming.
Nutritional Approximation (Per Serving, 1/8 of batch)
Calories: ~380
Fat: ~24g
Carbohydrates: ~35g
Protein: ~4g
Sugar: ~33g
(Values will vary based on mix-ins and exact measurements.)
Conclusion
Homemade butterscotch ice cream is a beautiful marriage of science and indulgence — the careful cooking of sugar and butter to create deep flavor, the gentle heating of eggs to form a velvety custard, and the controlled freezing and churning that turns it all into a creamy frozen treat.
Once you’ve mastered this, you can play with variations — add a ripple of chocolate fudge, fold in spiced pecans, or even spike the sauce with a splash of bourbon for an adult twist.
