Butterscotch Sorbet

Instructions

1. 1

   In a medium saucepan, combine the granulated sugar, light brown sugar, and water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient and let the sugar dissolve completely.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture has thickened slightly.

   Tip: Use a candy thermometer to check the temperature.

3. 3

   Remove the saucepan from the heat and stir in the heavy cream, butterscotch extract, and salt.

   Tip: Let the mixture cool slightly before proceeding.

4. 4

   In a separate bowl, whisk together the egg yolks and vanilla extract until well combined.

   Tip: Make sure to whisk until the mixture is smooth and creamy.

5. 5

   Slowly pour the warm sugar mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

   Tip: Be careful not to add too much warm liquid at once.

6. 6

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture has thickened and passed the "wrinkle test".

   Tip: The mixture should coat the back of a spoon and have a smooth, creamy texture.

7. 7

   Remove the saucepan from the heat and stir in the unsalted butter until it has melted and the mixture is smooth.

   Tip: Let the mixture cool to room temperature before refrigerating it.

8. 8

   Once the mixture has cooled, stir in the lemon juice and 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 has frozen solid.

9. 9

   Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.

   Tip: This will allow the flavors to meld together and the sorbet to become scoopable.