Vanilla Ice Cream with Butterscotch Sauce
It doesn’t get much better than a bowl of homemade ice cream with butterscotch sauce on a lazy Sunday afternoon. It’s rich and creamy. And absolutely delicious.
One of the gifts I received from Steve for Christmas was an ice cream machine, something I really wanted. I love ice cream and I love the idea of making my own. The possibilities are endless! I’ve started simple with a few batches of vanilla and I think I’ve figured out how the whole process works. I might have a little fun now and add all sorts of things like chocolate, berries, candies, and more. But seriously, sometimes nothing beats the creamy goodness of plain vanilla.
Especially with this butterscotch sauce. It’s practically a staple ice cream topping for me now and I cannot believe how incredibly good it is. Try it for yourself, you’ll see what I’m talking about.
One spoonful of this and I was in heaven. My weekend was complete. And one more thing that made this dish perfect for a lazy day- with the ice cream machine, making ice cream is a cinch. And the butterscotch sauce comes together on the stove in just minutes. Never settle for the store-bought stuff again, this cooks up with basic ingredients faster than a trip to the grocery store and tastes a whole lot better.
Vanilla Ice Cream
- 1 ½ cup whole milk
- 1 ½ cup heavy cream
- 1 vanilla bean , or 1 ½ teaspoon vanilla
- 2 large eggs
- 3 large egg yolks
- ¾ cup granulated sugar
- Slice open the vanilla bean revealing the bean inside. With your knife, scrape the vanilla beans off and add to a saucepan filled with the milk and cream. Then add the whole vanilla bean. Bring the mixture to a slow boil, reduce heat and simmer for 30 minutes. Stirring occasionally.
- Meanwhile, whisk together the eggs, egg yolks and sugar until smooth and thick. Remove the vanilla bean from the milk mixture. Pour out 1 cup of the mixture and very slowly add it to the egg mixture while whisking constantly. Add the scalded milk mixture to the egg mixture a spoonful at a time, whisking constantly. Once the milk is fully incorporated, add the entire mixture back into the saucepan with the milk and stir to combine. Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Transfer to a shallow dish, cover with plastic wrap placed directly on the surface of the custard and chill completely.
- Once properly chilled, add the custard to the ice cream machine following the manufacturers guidelines. My machine had the ice cream done in 30 minutes, after which I transferred it to the freezer to firm up a little more.
- ¼ cup unsalted butter
- ½ cup packed light or dark brown sugar
- ½ cup heavy cream
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- In a medium saucepan over medium heat melt the butter and whisk together with the cream, sugar, and salt. Bring to a gentle boil and continue to boil for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Taste the sauce and add more vanilla or salt as desired.
- Serve the butterscotch sauce hot or cold. To reheat, put it in the microwave for 15-30 seconds. The sauce will keep in the fridge for several weeks.