Butterbeer Ice Cream

by · September 16, 2013

 

Butterbeer Ice Cream

Terri
This is a close comparison in taste to the frozen butterbeer drinks sold at the Wizarding World of Harry Potter. It has been pinned over 2,000 times on Pinterest! It is a three-step process: The first step is making the butterscotch sauce and letting that cool, the second is making the ice cream base, and the third is making the ice cream. It takes some work, but the result is more than worth it.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 8 hours 55 minutes
Course Desserts
Cuisine Butterbeer
Servings 4 servings

Ingredients
  

Butterscotch Sauce

  • 1/2 cup brown sugar dark
  • 1 Tbsp. water
  • 3 Tbsp. butter
  • 1/4 tsp. cider vinegar
  • 1/4 tsp. salt
  • 2 Tbsp. heavy cream
  • 1/4 tsp. rum extract

Ice Cream Base

  • 1/2 cup milk
  • 1/3 cup sugar
  • 1/2 cup cream soda vanilla
  • 1 cup heavy cream

Instructions
 

Butterscotch Sauce

  • In small saucepan, combine brown sugar and water.
  • Bring to boil over medium heat.
  • Stir frequently until mixture reaches 240°F on a candy thermometer.
  • Remove from heat, and stir in butter, vinegar, salt, and heavy cream.
  • Set aside to cool to room temperature. Once cool, stir in rum extract.
  • Transfer to airtight container and place in refrigerator to cool (about 2-4 hours).

Ice Cream Base

  • Whisk milk and sugar together in large bowl until sugar is completely dissolved (about 2 minutes).
  • Stir in cream soda and heavy cream.
  • Cover with foil and place in refrigerator to cool (about 2-4 hours).

Ice Cream

  • Thoroughly mix butterscotch sauce into ice cream base using a wire whisk.
  • Get ice cream maker drum out of freezer (freeze at least 24 hours before churning for best results). Put in mixer piece and pour in ice cream mixture.
  • Cover and churn for 15-20 minutes. Ice cream will be the consistency of soft serve when done.
  • Transfer to freezer-safe airtight container and freeze several hours to allow ice cream to firm up to a perfect consistency.
  • Serve in your favorite bowl, in a cone, or any way you want. Store remaining ice cream in the freezer for up to two weeks.

Notes

  • Using dark brown sugar in the sauce is important. The flavor is much better.
  • Follow your ice cream maker's directions for proper use.