Recipe of Homemade Boozy Crunchy Butterscotch Ice Cream

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, boozy crunchy butterscotch ice cream. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Boozy Crunchy Butterscotch Ice Cream is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Boozy Crunchy Butterscotch Ice Cream is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook boozy crunchy butterscotch ice cream using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Boozy Crunchy Butterscotch Ice Cream:

1. Get Salty Bourbon Butterscotch Sauce (see recipe)
2. Make ready Butterscotch Crumbs
3. Prepare granulated sugar
4. Make ready butter, soften
5. Get chopped cashews (combine with almonds if desired)
6. Make ready Alcohol-infused Ice Cream
7. Prepare custard powder, or corn flour, or all-purpose flour
8. Prepare milk, room temperature
9. Take granulated sugar
10. Prepare whipping cream, cold
11. Take rum or bourbon

Steps to make Boozy Crunchy Butterscotch Ice Cream:

1. Salted Bourbon Butterscotch sauce: - (see recipe)
2. Butterscotch Crumbs: in a small saucepan, melt sugar on medium low heat. When color changes, stir with a wooden spoon or rubber spatula until completely melted. Lower the heat, add butter to the mix, stir until less bubbles. Add chopped cashews and almonds (if using), mix well. Remove from heat, spread the mixture onto parchment paper. Leave to cool off. Break into small pieces. Use a ziplock bag and a rolling pin to crush butterscotch pieces into crumbs. Store in the fridge.
3. In a small mixing bowl, mix custard powder with 1/2 cup milk until no lumps, set aside. In a small saucepan, bring the rest of the milk to a boil. Add sugar and constantly mix well. Pour custard milk to the saucepan. Simmer on low heat for 5 mins. Remove from heat, set aside and let cool completely.
4. In a medium mixing bowl, beat whipping cream to soft peaks. Pour custard milk into the bowl, beat for 1 min. Add butterscotch crumbs into the mix as much as you'd like (although you might want to save some for topping), beat until combined, about 30 secs. Stir in the rum (or bourbon). Keep the bowl in the freezer for one hour.
5. Working quickly, spread 1/3 of the ice cream in the bottom of an air tight container or 9"x5" pan like mine. Drizzle with 1/4 of the butterscotch sauce. Repeat with two more layers of ice cream and butterscotch sauce.
6. For the top layer, drop spoonfuls of butterscotch sauce atop the ice cream, then swirl with a toothpick. Finish with more butterscotch crumbs. You'll have some butterscotch sauce left over to drizzle over bowls of ice cream; store this in the refrigerator, rewarming it as you're ready to serve it.

So that’s going to wrap this up for this special food boozy crunchy butterscotch ice cream recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!