Butterscotch Crunch Ice Cream

Butterscotch Crunch Ice Cream
Photo by Mark Ferri


  • 1 cup firmly packed light brown sugar
  • 1 vanilla bean, split
  • ¼ cup heavy cream
  • 9 large egg yolks
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • 1 Tbs. Scotch whisky
  • + 4 more ingredients
    • 1 tsp. vanilla extract
    • 1 ¼ cups firmly packed light brown sugar
    • 3 cups milk
    • 2 oz. (4 Tbs.) unsalted butter

Spray a 13x9-inch baking pan or Pyrex dish with nonstick spray or grease it very lightly. In a medium, heavy-based saucepan, combine the cream, butter, brown sugar, and salt. Bring to a boil over medium-high heat, stirring often. When big bubbles start to form, check the mixture with a candy ther...

View full recipe at Fine Cooking


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