Start with a homemade butterbeer butterscotch sauce - I use this sauce to make all my butterbeer flavored treats! Butterbeer ice cream is easier than you think and totally worth it!
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When we went to universal studios the main thing we were looking forward to was the Butterbeer. And it came in so many forms!!! Warm, cold, frozen slushy... And I recreated them. They also had Butterbeer ice cream and let me tell you it's been on my list to recreate it ever since. At the park, they have firm ice cream and soft serve. The butterbeer ice cream only came in soft serve but today I'm sharing how you can make a custard-based firm ice cream or a quick and easy soft-serve.
Want to catch more Live recipe videos? Check out my "Live Streamed Videos" playlist here /playlist/PLrIzGV25YD__EboJRxNeHYowY136sOjsO
BUTTERBEER ICE CREAM
Butterbeer butterscotch
Butterscotch
1 1/2 C packed light or dark brown sugar I use both
1/2 C light corn syrup
1/3 C butter
2/3 cup heavy whipping cream
1 teaspoon salt
1 teaspoon apple cider vinegar
1/2 teaspoon rum extract
In a saucepan bring the butter, corn syrup, and brown sugar to a boil.
continue to boil until it reaches 240 degrees (adjust for altitude)
Take off the heat and in a thin stream stir in the heavy cream
add the salt, apple cider vinegar, and rum extract and stir
let cool to room temp
Cream Soda Reduction
in a nonstick saucepan bring a 2-liter bottle of cream soda to a steady boil (medium to medium-high)
boil until it's reduced to about 1 1/4 C - about an hour to an hour and a half
NOTE - if you just want to make the 3 Tbsp needed for one batch then start with 1 1/2 C soda and reduce!
Firm, custard-based Butterbeer Ice Cream
1 1/2 C whole milk
1 1/2 C heavy whipping cream
1/2 C granulated sugar
1/4 tsp salt
4 egg yolks
1 egg
1/2 C butterbeer butterscotch sauce
3 Tbsp Cream Soda reduction
In a medium saucepan heat the milk and cream, bring to a simmer
In a bowl beat the eggs, sugar, and salt together until light in color, thick and ribbony
keep stirring as you slowly pour the heated milk/cream mixture into the eggs - tempering the eggs.
pour the mixture back into the saucepan and cook until it has thickened
Strain the custard into a bowl - I like to do an ice bath to help it cool quickly
Add the butterbeer butterscotch and cream soda reduction and stir
Place the mixture in the fridge until it's completely chilled
Run through your ice cream machine according to the directions - for me 35-40 mins
Pour into a container and place in freezer until firm, 4+ hours.
Eggless, quick and easy Butterbeer ice cream
1 C milk
2 C heavy cream
1/2 C sugar
1/2 C butterbeer butterscotch
3 Tbsp cream soda reduction
Mix everything together - chill if needed
Run through your ice cream machine or soft-serve machine according to the directions
serve fresh for soft serve, freeze 4+ hours for a firm ice cream
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ASHLEE MARIE - I'm all about from-scratch recipes, cake decorating tutorials, and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self-taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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