Salted Butterscotch Cookie Dough Ice Cream
User Reviews
5.0
6 reviews
Excellent
Salted Butterscotch Cookie Dough Ice Cream
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Smooth, sweet, salty, with decadent butterscotch flavor, and studded with chunks of chocolate chip cookie dough! Intermediate - This recipe requires more than 2 techniques + special equipment. Each technique is easy, and just requires planning ahead. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
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Ingredients
Salted Butterscotch ice cream
- 45 g unsalted butter about 3 tbsp, melted
- 150 g dark brown sugar ¾ cup
- 5 egg yolks from large eggs. Use 6 for a slightly richer texture.
- 15 mL vanilla extract 1 tbsp
- 1 tsp sea salt
- 360 mL full cream milk 1 ½ cups
- 360 mL heavy cream / whipping cream 1 ½ cup. At least 35% fat
Toasted Flour for edible cookie dough (Heat Treated flour)
- 125 g AP flour 1 cup, spoon and leveled
Edible Cookie dough
- 115 g unsalted butter softened. 1 stick
- 67 g brown sugar ⅓ cup
- ¾ tsp sea salt
- 30 mL heavy cream 2 tbsp
- 15 mL vanilla extract
- 30 mL dark corn syrup 2 tbsp. You can use light corn syrup too
- 65 g toasted flour ½ cup. check instructions for making toasted flour
- 55 g finely chopped chocolate about ⅓ cup
Instructions
Salted Butterscotch ice cream
- Place the butter, sugar, egg yolks, vanilla extract and salt in a medium-sized saucepan. Whisk well until the mixture is emulsified, and is creamy and smooth.
- Whisk in the milk and cream.
- Heat the custard over medium heat until it registers at 165 - 170°F, while whisking frequently. If you don't have a thermometer, heat and whisk until the custard is steaming but NOT boiling.
- Allow the custard to cool down to room temperature. Cover and chill in the fridge for at least 3 - 4 hours, or overnight.
- Make the cookie dough while the ice cream base is chilling.
Toasted Flour
- Preheat oven to 350°F. Line a half sheet pan or quarter sheet pan with parchment paper.
- Place the AP flour on the parchment paper and spread it evenly.
- Heat the flour in the preheated oven for about 10 - 15 minutes, making sure to mix the flour once or twice during the process, so that the flour is evenly heated/toasted.
- Remove the flour from the oven and let it cool to room temperature. Sift before using.
Cookie dough
- Place the softened unsalted butter, brown sugar, salt, heavy cream, vanilla extract, and corn syrup in a bowl and mix until creamy and well-mixed.
- Sift in the toasted (heat treated) flour. Mix until you have a spreadable dough.
- Add the chopped chocolate and mix well.
- Line a quarter sheet pan with parchment paper and spread the cookie dough on it in a thin layer (about ½ cm thick).
- Freeze the cookie dough overnight (or 3 - 4 hours) until completely hardened.
Salted Butterscotch Cookie dough ice cream
- Churn the salted butterscotch ice cream custard in your ice cream machine according to manufacturer's instructions. BUT, only churn the ice cream to a soft-serve consistency, since you have to fold in the cookie dough pieces by hand at this stage.
- While the ice cream is churning, remove the frozen cookie dough from the freezer. Using a sharp knife, cut the cookie dough slab into small pieces. Keep the pieces frozen until needed.
- When the ice cream is at the soft-serve stage, remove it from your ice cream machine and fold in the cookie dough pieces by hand.
- Then transfer the ice cream into a freezer container and freeze until the ice cream is completely hardened (about 4 - 8 hours).
- Serve with fudge sauce or whipped cream.
Notes
- Raw flour is not safe to eat because of the possibility of E. coli. Thankfully, the kind of E. coli found in raw four is not heat resistant, which is why heating the flour to 350°F/180°C kills the bacteria, making it safe to eat.
- Once the flour is heat treated, make sure to sift it to get rid of any clumps that might form as it cools down.
Nutrition Information
Show Details
Serving
1cup
Calories
649kcal
(32%)
Carbohydrates
55g
(18%)
Protein
9g
(18%)
Fat
44g
(68%)
Saturated Fat
26g
(130%)
Cholesterol
418mg
(139%)
Sodium
663mg
(28%)
Potassium
247mg
(7%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
1660IU
(33%)
Vitamin C
1mg
(1%)
Calcium
189mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 71
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 649kcal | 32% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 418mg | 139% |
| Sodium | 663mg | 28% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 1660IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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