Butterscotch Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and light brown sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to scald the mixture.

2. 2

   In a separate bowl, whisk together the unsalted butter and eggs until light and fluffy.

   Tip: Make sure the butter is at room temperature for best results.

3. 3

   Remove the saucepan from the heat and slowly pour the butter mixture into the saucepan with the cream mixture. Stir until fully incorporated.

   Tip: This will help prevent the eggs from scrambling.

4. 4

   Add the butterscotch extract, sea salt, and vanilla extract to the mixture. Stir until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Stir in the butterscotch chips until melted and smooth.

   Tip: If using a high-powered mixer, you can skip this step.

6. 6

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

7. 7

   Once the ice cream is almost fully churned, add the salted caramel sauce and continue to churn until fully incorporated.

   Tip: This will give the ice cream a nice swirl of caramel throughout.

8. 8

   Transfer the ice cream to an airtight container and cover with plastic wrap or aluminum foil. Freeze for at least 2 hours before serving.

   Tip: Make sure to press the plastic wrap directly onto the surface of the ice cream to prevent air from getting in.