I received a self freezing ice cream maker for christmas and made my inaugural batch from my new cookbook - The Perfect Scoop by David Lebovitz. I chose butterscotch because it is one of my favorite flavors and not something you can find so easily at the grocery store. Very pleased with the results. The photo above shows the ice cream with some belgian chocolate shaved over the top.
butterscotch ice cream
5 tbl butter
3/4 cup packed dark brown sugar
1/2 tsp coarse salt
2 cups heavy cream
3/4 whole milk
6 large egg yolks
1/2 tsp vanilla extract
pour one cup of cream into a bowl and let sit aside with a strainer on top of the bowl. also have a bowl with an ice bath standing by.
melt butter in medium saucepan the stir in brown sugar and salt until coated in butter. whisk in one cup of the cream and all of the milk. warm this mixture under medium heat but do not let it boil.
in a second bowl whisk the egg yolks together and the slowly pour the sugar/cream mixture into the eggs, whisking constantly to temper the eggs. when mixed pot back into saucepan.
stir mixture constantly over medium heat until it thickens and can coat the back of a spoon or spatula well. pour this custard mixture through the strainer into the 1 cup of reserved cream, add vanilla and stir until cool over an ice bath.
chill the mixture then use your ice cream maker