Butterbeer Ice Cream

For the Ice Cream Base

1. In a medium mixing bowl, add the heavy whipping cream and beat with an electric mixer until stiff peaks form. (if you have a stand mixer, use the whisking beater)
2. In a separate large mixing bowl, combine the condensed milk and vanilla extract.
3. Add the whipped cream and stir to thoroughly combine and place in the refrigerator.

To Make the Butterscotch sauce

1. In a small sauce pan, add brown sugar, heavy cream and butter and stir to combine.
2. Stir in vanilla extract.
3. Heat on medium heat until sugar has melted then lower the heat to low and heat for 5 minutes without stirring.
4. Once thickened, remove from heat and place in a glass jar to cool completely.
5. Line a 9 x 5 loaf pan with parchment paper.
6. Add half of the refrigerated whipped cream mixture into the loaf pan and spread out evenly.
7. Drizzle about ¾ of the cooled butterscotch sauce over top of the ice cream base.
8. Add the remaining whipped cream mixture over top and spread evenly again.
9. Drizzle the top with the remaining butterscotch sauce.
10. With a spoon, swirl the sauce through the ice cream. Then cover with plastic wrap and place in the freezer for at least 3 hours until completely set.
11. Enjoy in a dish or in a cone.