This recipe is possibly me and my families new (current) favorite ice cream! The ice cream itself is butterscotch flavored, then there is a peanut butter ripple, and mixed into the ice cream is mini Reese’s Pieces and chocolate shards. The combination is quite magnificent! It sort of reminds me of the Butterscotch Peanut Butter Brownies I posted last month only not quite as chocolaty. I’m not sure why but the combination of butterscotch and peanut butter is just so very good! If you like butterscotch you definitely need to try this ice cream and/or the brownies. hehe.
First, place egg yolks and brown sugar together in a medium bowl.
Whip them together until they become light and fluffy.
In a medium sauce pan bring half & half, buttermilk, and brown sugar to a boil.
Once the mixture boils pour a small amount of it into the egg mixture, whisking the eggs while you pour.
Now, pour all the egg mixture back into the sauce pan, whisking all the while.
Return the sauce pan to the heat.
Heat until the mixture is thick enough to coat the back of a wooden spoon.
Pour the mixture over 2/3c. of butterscotch chips, stir to melt the butterscotch chips. Then chill the mixture until completely cooled.
Freeze the butterscotch ice cream in your ice cream maker according to the manufacturer’s instructions.
Meanwhile, melt some semi-sweet chocolate chips.
Spread the chocolate thinly over a waxed paper lined sheet pan. Place the chocolate in the freezer for about 5-10 minutes or until it is frozen solid.
Break the chocolate up into little shards. You can just use mini chocolate chips if you want, but I like chocolate shards vs. chips in my ice cream.
Measure out some mini Reese’s Pieces.
Pour the chocolate and mini Reese’s Pieces into the ice cream either right before it is done freezing or right after you remove the bowl from the ice cream machine.
Stir them in well.
Next, melt half a cup of peanut butter. It takes about 30 seconds in the microwave.
Now layer the ice cream in a container that you can freeze things in. Make the layers as follows: Ice cream,
Then swirl it all together a few times so that the peanut butter makes a nice ripple.
All done, Enjoy!!
- 6 egg yolks
- ⅓c. brown sugar, packed
- 1½c. half & half
- 1c. buttermilk
- ⅓c. brown sugar, packed
- ⅔c. butterscotch chips
- ½c. mini Reese's Pieces
- ⅓c. semi-sweet chocolate chips
- ½c. peanut butter
- Whip the egg yolks and ⅓c. brown sugar together until light and fluffy. Set aside.
- In a medium sauce pan heat half & half, buttermilk, and the other ⅓c. brown sugar. Bring to a boil.
- Pour a small amount of the boiling cream mixture into the whipped eggs, whisking the eggs while you pour. Then pour the entire egg mixture back into the cream mixture, whisking the cream mixture the whole time.
- Place the sauce pan back on the heat and continue to cook until the mixture is thick enough to coat the back of a wooded spoon.
- Remove from heat and pour over the butterscotch chips in a medium bowl. Stir until the butterscotch chips are melted. Chill in the refrigerator.
- Once chilled, freeze in your ice cream maker according to manufacturer's directions.
- While the ice cream is in your ice cream maker, melt the chocolate chips and thinly spread them over a waxed paper lined sheet pan. Place the pan in the freezer for about 5-10 minutes or until frozen solid. Once solid remove from the freezer and break into shards.
- When the ice cream is done, stir in the Reese's Pieces and chocolate shard. Set aside.
- Melt the ½c. peanut butter in the microwave for 30 seconds.
- In a freezable container layer the ice cream with the peanut butter, ice cream, peanut butter, ice cream, peanut butter. Then stir the together just a few times to that the peanut butter forms a nice ripple. Place in the freezer to harden.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)