ButterScotch Ice Cream

In summer nothing could be better than ice creams. Oh all kids love this . This year I decide to try some of my favourite Ice cream flavours at home with my "Crups" ice cream maker. Today I am writing about Butterscotch flavour which is usually  a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes.

The ingredients for butterscotch are similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce is often made into a syrup, which is used as a topping for ice cream (particularly sundaes).
The term butterscotch is also often used for the flavour of brown sugar and butter together even where actual confection butterscotch is not involved, e.g. butterscotch pudding or butterscotch ice cream.

Food historians have several theories regarding the name and origin of this confectionery.  One explanation is the meaning  for the word "Scotch" means to cut or score something; when butterscotch candy was poured out to cool, it was "scotched" to make it easier to break into pieces later. It is also possible that the "scotch" part of its name was derived from the word "scorch".

However, the word was first recorded in Doncaster, in England, where Samuel Parkinson began making the confectionery in 1817. Parkinson's Butterscotch had royal approval and was one of Doncaster's attractions until it ceased production in 1977. The recipe was revived in 2003 when a Doncaster businessman and his wife rediscovered the recipe on an old folded piece of paper inside one of the famous St Leger tins in their cellar.

Many recipes for butterscotch sauce, and particularly for butterscotch pudding, begin by cooking the brown sugar with butter before adding cream or milk--especially milk. Because of the acids, molasses or even brown sugar will make milk curdle if you boil it with either of them. When making the sauce you'll think, "it's too runny!" But as the hot mixture cools it starts to resemble a thick caramel sauce in consistency.

Ingredients:-
1 cup firmly packed brown sugar
8 tablespoons butter
1 tablespoon vanilla essence
1 1/2 cups whipping cream
2 cups milk
6 large egg yolks

Making :-

1. In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla.

2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the milk; bring to a simmer.
3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm milk mixture into egg yolks, then pour egg yolk mixture into pan with milk. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.

5. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

 If you serve with chocolate  fudge Brownie , your friends will love.