I’ve been on a butterscotch kick lately and it’s been AMAZING. Seriously sweet but also seriously delicious. If you’re also a fan of butterscotch everything, you need to try this butterscotch ice cream filled with crunchy walnuts!
I’ve been meeting a lot of new people since moving to Michigan. This has been great but it also means that I need to explain to a whole new set of people that when they come to dinner at my house, it’s safe to assume that I’ve manhandled the dessert to take pictures of it before they eat it. This means that if I’m serving cake, there will definitely be a piece missing. Similarly, if I’m serving ice cream, I will scoop it out and then put it back together once I’m done.
While this freaks some people out, I do it so that nothing gets wasted and everything I bake gets eaten. This is especially important now that I work from home and don’t have an office of hungry taste testers to feed!
Butterscotch is sweet, there’s no getting around that. As such, this ice cream is on the sweeter side. If I’m being completely honest most of my ice creams have been on the sweet side lately. Perhaps it’s time I whip up another basil ice cream base? I’m traveling for work this week but perhaps when I’m back home I’ll give that a try.
As with most of my nut recipes, the walnuts are optional but highly encouraged. This ice cream base is creamy and full of flavor but it’s definitely elevated by the addition of the salty and crunchy walnuts. Chop them roughly or leave them whole – it’s up to you?
The more I think about it the more I’m getting excited about trying a savory ice cream next week. Got any flavors recommendations? Drop them in the comments!
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- ? teaspoon salt
- 1 cup butterscotch chips
- ½ cup chopped walnuts
- Combine heavy cream and milk in a saucepan over medium heat. While that heats up, whisk together the granulated sugar, egg yolks and salt. When the heavy cream is simmering, temper into the egg yolks. This is your custard.
- Return the custard to the stove top and milk in the butterscotch chips. Whisk until the chips are melted and the temperature reaches 160 degrees.
- Transfer to a large bowl and refrigerate until completely cool, about 8 hours or overnight.
- Once cool, churn according to manufacturer’s instructions, mixing in the walnuts in the last few minutes of the churn.