Enjoy a bit of brown sugar heaven with this butterscotch ice cream recipe.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
3 tablespoons
unsalted butter
100g
packed dark brown sugar
115g + 3 tablespoons
heavy cream, divided
240ml
whole milk
3
egg yolks
pinch of kosher salt
3 tablespoons
unsalted butter
1/2 cup
packed dark brown sugar
1/2 cup and 3 tablespoons
heavy cream, divided
1 cup
whole milk
3
egg yolks
pinch of kosher salt
Utensils
Medium Saucepan
Whisk
Instant-Read Thermometer
Step 1
Place butter and brown sugar in a medium saucepan over medium-low heat and cook until butter begins to melt. Add 3 tablespoons heavy cream and whisk until evenly combined. Transfer half of the butterscotch mixture to a small bowl and set aside.
Step 2
Return the saucepan to medium heat. Add the remaining ingredients and whisk until combined. Cook until the base temperature reads 165°F -175°F on an instant-read thermometer, stirring frequently for about 7 to 10 minutes.
Step 3
Add the rest of the ingredients into the remaining butterscotch that’s still in the pot. Stir the ice cream base on medium to low heat, allowing it to thicken slightly but not stick to the bottom of the pot. Continue cooking until it reaches 165F/74C. Allow to cool.
Step 4
Remove the base from heat and pour into an empty CREAMi™ Place pint in an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 5
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 6
Select ICE CREAM.
Step 7
When processing is complete, remove ice cream from pint, top with reserved butterscotch and serve immediately.
Place butter and brown sugar in a medium saucepan over medium-low heat and cook until butter begins to melt. Add 3 tablespoons heavy cream and whisk until evenly combined. Transfer half of the butterscotch mixture to a small bowl and set aside.
3 tablespoons
unsalted butter
100g
packed dark brown sugar
115g + 3 tablespoons
heavy cream, divided
240ml
whole milk
3
egg yolks
pinch of kosher salt
3 tablespoons
unsalted butter
1/2 cup
packed dark brown sugar
1/2 cup and 3 tablespoons
heavy cream, divided
1 cup
whole milk
3
egg yolks
pinch of kosher salt
Step 2 of 7
Return the saucepan to medium heat. Add the remaining ingredients and whisk until combined. Cook until the base temperature reads 165°F -175°F on an instant-read thermometer, stirring frequently for about 7 to 10 minutes.
3 tablespoons
unsalted butter
100g
packed dark brown sugar
115g + 3 tablespoons
heavy cream, divided
240ml
whole milk
3
egg yolks
pinch of kosher salt
3 tablespoons
unsalted butter
1/2 cup
packed dark brown sugar
1/2 cup and 3 tablespoons
heavy cream, divided
1 cup
whole milk
3
egg yolks
pinch of kosher salt
Step 3 of 7
Add the rest of the ingredients into the remaining butterscotch that’s still in the pot. Stir the ice cream base on medium to low heat, allowing it to thicken slightly but not stick to the bottom of the pot. Continue cooking until it reaches 165F/74C. Allow to cool.
3 tablespoons
unsalted butter
100g
packed dark brown sugar
115g + 3 tablespoons
heavy cream, divided
240ml
whole milk
3
egg yolks
pinch of kosher salt
3 tablespoons
unsalted butter
1/2 cup
packed dark brown sugar
1/2 cup and 3 tablespoons
heavy cream, divided
1 cup
whole milk
3
egg yolks
pinch of kosher salt
Step 4 of 7
Remove the base from heat and pour into an empty CREAMi™ Place pint in an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
3 tablespoons
unsalted butter
100g
packed dark brown sugar
115g + 3 tablespoons
heavy cream, divided
240ml
whole milk
3
egg yolks
pinch of kosher salt
3 tablespoons
unsalted butter
1/2 cup
packed dark brown sugar
1/2 cup and 3 tablespoons
heavy cream, divided
1 cup
whole milk
3
egg yolks
pinch of kosher salt
Step 5 of 7
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
3 tablespoons
unsalted butter
100g
packed dark brown sugar
115g + 3 tablespoons
heavy cream, divided
240ml
whole milk
3
egg yolks
pinch of kosher salt
3 tablespoons
unsalted butter
1/2 cup
packed dark brown sugar
1/2 cup and 3 tablespoons
heavy cream, divided
1 cup
whole milk
3
egg yolks
pinch of kosher salt
Step 6 of 7
Select ICE CREAM.
3 tablespoons
unsalted butter
100g
packed dark brown sugar
115g + 3 tablespoons
heavy cream, divided
240ml
whole milk
3
egg yolks
pinch of kosher salt
3 tablespoons
unsalted butter
1/2 cup
packed dark brown sugar
1/2 cup and 3 tablespoons
heavy cream, divided
1 cup
whole milk
3
egg yolks
pinch of kosher salt
Step 7 of 7
When processing is complete, remove ice cream from pint, top with reserved butterscotch and serve immediately.
