Good ice cream recipes please - particularly butterscotch!?

Great directions and beautiful step by step photos.

Butterscotch Ice Cream

Adapted from Sunset Magazine

Makes one quart

1 cup firmly packed brown sugar

2 tablespoons butter

1 tablespoon vanilla

2 teaspoons bourbon (optional)

1 1/2 cups whipping cream

2 cups half-and-half (light cream)

6 large egg yolks (hint: if you make a hazelnut brown butter cake, you should have these in your fridge already!)

1. In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla and bourbon, if using.

2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.

3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.

5. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

Note: If you serve with espresso-chocolate shortbread cookies, your friends might never leave. Proceed with caution.

I hope this is OK!

celeste

Butterscotch Ice Cream

Ingredients

1 cup firmly packed brown sugar

2 tablespoons butter

1 tablespoon vanilla

1 1/2 cups whipping cream

2 cups half-and-half (light cream)

6 large egg yolks

Preparation

1. In a 1- to 2-quart pan over medium heat, stir brown sugar, butter, and vanilla until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat.

2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.

3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.

5. Freeze mixture in an ice cream maker according to manufacturer's instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

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