Oh hey there! I took a bit of an unscheduled break as I revamped my blog design a bit! It's nothing crazy, but I really wanted to incorporate more photos, and update a few things. Let me know what you think!
Moving on.....to BUTTERBEER ICE CREAM!!! Uggh....you guys! My sister made this for her friend's birthday, and it turned out so dang delicious!
Also, I realize that if you're not a Harry Potter fan then you're likely a bit confused right now. So let's back it up. Butterbeer is a drink from the Harry Potter book series, and is described as "a little bit like less-sickly butterscotch". Ha! She made it butterscotch-y and creamy, and just overall heavenly. We softened ours a bit to serve it in cups, and then topped it with caramel-y whipped cream and a butterscotch sauce! Yum!!
Seriously this might be my favourite ice cream yet! (I know...I probably say that every time!). I had so much fun styling this as well, and threw in some keys, candlesticks, old books, tiny potion bottles and even a chocolate frog! I think we might just have to do more Harry Potter inspired recipes in the future!
Butterbeer Ice Cream
recipe by: Jordyn Siemens
1) In a medium saucepan, combine cream and milk, and bring to a gentle simmer over medium-high heat, then remove from heat.
2) In a large bowl, whisk egg yolks and butterscotch sauce together. Very very gradually, whisk in the warm milk mixture.
3) Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens.
4) Allow the mixture to cool to room temperature.
5) Stir in browned butter, rum extract, caramel extract, and cream soda.
6) Pour into your ice cream machine and follow your machine's directions.
7) Once it's done, place your ice cream in the freezer for a couple of hours before serving!
**We served our ice cream with whipped cream and butterscotch sauce on top.
3 cups whipping cream
3 cups milk
6 egg yolks
1 cup butterscotch sauce (see below for homemade recipe)
2 tbsp browned butter
1 tsp rum extract
2 tsp caramel extract
1/2 cup cream soda (*try and use clear cream soda...not pink!)
yields: 2 cups
1) Melt butter in a medium saucepan over medium heat.
2) Add the rest of the ingredients, and whisk to bring them together.
3) Let the mixture come to a gentle boil, and cook for about 5 minutes, or until the sauce starts to thicken.
4) Remove and cool. Keep stored in the fridge.
1/2 cup butter
1 cup brown sugar
1 cup cream
1 tsp salt
1 tsp vanilla
1 tsp rum extract
1/2 tsp cider vinegar