Butterscotch Vanilla Bean Ice Cream

Indulge in the luxurious flavors of homemade Butterscotch Vanilla Bean Ice Cream. This creamy treat is infused with real vanilla bean seeds and swirled with rich butterscotch sauce, creating a delightful harmony of flavors with each spoonful.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Pinch of salt
• 1 vanilla bean, split and seeds scraped
• 5 large egg yolks
• 1/4 cup butterscotch sauce

Instructions:

Mix heavy cream, milk, salt, and vanilla bean seeds in a saucepan

Pour in half of the sugar

Stirring every now and then, heat over medium heat until it just starts to simmer

In a different bowl, beat the egg yolks with the rest of the sugar until they are pale and just a little bit thicker

Pour the hot cream mixture into the egg yolks slowly while whisking all the time to temper the eggs

Put the mixture back in the saucepan

Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it thickens and coats the back of a spoon

The custard should be put through a fine-mesh sieve into a clean bowl

Then it should be left to cool

Then cover it and put it in the fridge until its cold, preferably overnight

Once the custard is cold, use an ice cream maker and follow the directions on the box

Add the butterscotch sauce slowly while the ice cream is almost done churning

Let it mix in completely

Put the churned ice cream in a container that can go in the freezer

Cover it and freeze it for at least 4 hours, or overnight, until it is firm