Burnt-Sugar Ice Cream With Butterscotch Sauce
Updated October 10, 2023
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
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Ingredients
THE ICE CREAM
2 cups milk
1 large egg
¼ cup flour
1 cup sugar
1 ½ tablespoons finely grated orange rind
1 cup heavy cream
THE BUTTERSCOTCH SAUCE
1 ½ cups sugar
1 ½ cups light corn syrup
¼ cup butter
⅔ cup heavy cream
¼ cup bourbon
Nutritional analysis per serving (6 to 8 servings)
119 grams carbs; 101 milligrams cholesterol; 721 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 26 grams fat; 1 gram trans fat; 90 milligrams sodium; 5 grams protein; 116 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour the milk into a saucepan, and bring to a simmer.
- Step 2
Combine the egg, flour and ½ cup of the sugar in the bowl of an electric mixer. Start beating the mixture until it is thoroughly blended, and pour in the hot milk. Pour and scrape the sauce into a saucepan, and start beating over moderate heat. Cook until the mixture is thickened and smooth.
- Step 3
Put the remaining ½ cup of sugar into a small nonstick skillet, and cook, stirring, until the sugar is melted and starts to take on a light caramel color. Immediately add the orange rind, and blend, stirring constantly. Remove from the heat. Immediately add the caramel-orange mixture to the sauce and blend.
- Step 4
Line a mixing bowl with a sieve, and pour the sauce into it, pressing all around with the sides of a rubber spatula to extract as much flavor as possible from the orange rind. Discard the rind.
- Step 5
Add the 1 cup of heavy cream, and stir. Let cool. Pour the mixture into the container of a hand-cranked or electric ice cream maker, and freeze according to the manufacturer's instructions.
- Step 6
Meanwhile, to prepare the butterscotch sauce, put the 1 ½ cups of sugar into a 12-inch nonstick skillet, and cook, stirring, until the sugar is melted and becomes a dark caramel in color. Add the corn syrup, stir to blend, and remove from the heat. Stir in the butter to blend. Stir in the ⅔ cup of cream and the bourbon. Spoon the sauce over the ice cream and serve.
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