Butterscotch is not my first, or even my 5th choice of flavors for dessert.  In fact, it never even crosses my mind to add butterscotch chips, sauce or syrup to things.  And to take it a step further, when I see someone swoon over butterscotch, I immediately judge their tastebuds and classify them as an amateur.  I’m nice like that.  Wanna be friends?  Keep reading.



Determined to at least like butterscotch (because some ok people like it, so they must be onto something), I made butterscotch ice cream.  I knew if I turned it into ice cream, I’d fall in love.  Turns out, I know myself pretty well.  I officially love butterscotch.  Not the wax-like chips you add to cookies, no thanks.  But a real homemade butterscotch ice cream.  With real butter.  And scotch.  I’m almost speechless.  Mainly because my mouth is stuffed with rich, creamy, buttery ice cream.  But also because this stuff is so good I just don’t know what else to say.  If you hate butterscotch, make this.  If you love butterscotch, make this.  That’s all.



That melty part around the edges, my euphoria.


Butterscotch Fudge Ripple

Butterscotch Fudge Ripple


    Butterscotch Ice Cream:
  • 5 tbsp. unsalted butter
  • 3/4 cup brown sugar
  • 1/2 tsp. kosher salt
  • 2 cups heavy cream
  • 1 cup low fat milk
  • 6 large egg yolks
  • 1/2 tsp. vanilla
  • 1 tbsp scotch whisky
  • 1/2 batch of fudge ripple recipe (use as much or as little depending on what you like)
  • Fudge Ripple:
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract


Butterscotch Ice Cream:

In a medium saucepan, melt the butter. Once it’s melted, stir in the brown sugar and salt.

Add 1 cup of heavy cream and the milk to the butter mixture. Warm the mixture (don’t boil it).

While the mixture is warming, whisk the egg yolks in a large bowl, just enough to break them up. Set aside.

Pour the remaining 1 cup of cream into a large glass bowl and place a strainer on top. Set aside.

Spoon small amounts of the hot cream into the beaten egg yolks, whisking the entire time (don’t scramble the eggs, keep whisking!). Continue adding the milk mixture until it’s all been added to the egg yolks. Pour the custard back into the saucepan.

Stir the mixture over low/medium heat. Stir constantly with a heat proof spatula, or wooden spoon. Heat and stir until the custard coats the back of a wooden spoon and you can draw a line down the spoon with your finger and the line stays (about 5-10 minutes).

Pour the custard through the strainer into the bowl of cream. Stir in the vanilla and scotch.

Cool completely (an ice bath helps speed this along) in the fridge.

Churn the ice cream according to your manufacturers instructions.

Layer the ice cream and cooled (doesn’t have to be chilled yet) fudge ripple in a freezer safe container and freeze for a good 6 hours before eating.

Fudge Ripple:

In a medium saucepan, whisk together the sugar, corn syrup, water, and cocoa powder over medium heat. Whisk constantly, until the mixture begins to bubble at the edges. *Don’t let it bubble over! I’m still trying to clean that gunk off my stovetop!

Remove from heat, cool completely, then chill in the fridge. it will last in the fridge about 2 weeks.



Recipes adapted from The Perfect Scoop