Vanilla Ice Cream with Butterscotch Swirl
- Yield 4 cups
- Vanilla Ice Cream:
- 1 1/2 cups heavy whipping cream
- 1 1/4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1/8 teaspoon kosher salt
- 2 vanilla beans
- 3 tablespoons nonfat dry milk powder
- 2 tablespoons cornstarch
- 1/4 teaspoon pure vanilla extract
- Butterscotch Swirl:
- 3/4 cup firmly packed light brown sugar
- 1/4 cup light corn syrup
- 3 tablespoons unsalted butter
- Pinch of kosher salt
- 1/3 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- To makes the ice cream: Combine the cream, 1/2 cup milk, sugar, corn syrup, and salt in a saucepan. Split the vanilla bans in half lengthwise and scrape the seeds into the cream mixture. Add the pods to the pan.
- Cook oer medium heat, stirring frequently, until the mixture begins to stea; watch it carefully and make sure it does not come to a boil.
- While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved.
- Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisky the mixture until smooth, and simmer the mixture over very low heat, stirring constantly for 2 minutes, or until thickened. Remove and discard the vanilla bean pods. If the mixture is lumpy, strain it through a sieve.
- Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40F).
- To make the swirl: Combine the brown sugar, corn syrup, butter, and salt in a small saucepan. Bring to a boil over medium heat, stirring frequently. Increase the heat to high, and cook, stirring constantly, for 2 to 3 minutes, or until the bubbles are large and thick. Remove the pan from the heat, and carefully add the cream and vanilla, stirring with a long-handled spoon; the mixture will bubble furiously at first.
- Return the pan to the stove and cook over low heat until the sauce is smooth. Remove from the heat and let the sauce cool to room temperature.
- Meanwhile, freeze the chilled ice cream custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the butterscotch to the bottom of a chilled mixing bowl. Pour the soft ice cream in a smooth layer atop the butterscotch and fold the two together gently using a wide rubber spatula.
- Serve immediately for a soft ice cream, or freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
- For a grown-up version, substitute 2 tablespoons brandy or rum for 2 tablespoons of the cream in the butterscotch sauce.
Reprinted with permission from Ellen Brown’s Scoop: 125 Specialty Ice Creams from the Nation’s Best Creameries (Running Press, May 2011).