This homemade butterscotch ice cream swirled with bourbon butterscotch sauce is a decadent treat that balances rich creaminess with deep caramel-like flavor.
Despite its indulgence, each serving delivers a satisfying boost of protein and calcium from eggs and dairy.
With wholesome fats and no artificial additives, it’s a more nourishing dessert than store-bought options.
Perfect for make-ahead enjoyment, this recipe transforms into a smooth, restaurant-quality ice cream right at home.
Butterscotch Ice Cream
Equipment
- 1 ice cream maker or churner
- 2 small saucepans
- 1 double boiler (or heatproof bowl over pot)
- 1 whisk
- 1 strainer
- 1 Freezer-safe container with lid
Ingredients
Ice Cream Base:
- ½ cup 110 g packed brown sugar
- 2 tablespoons 40 g unsalted butter
- ½ teaspoon salt
- 2 cups 500 ml heavy cream, divided
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 1 cup 240 ml whole milk
- ½ tablespoon 15 g glucose syrup
Bourbon Butterscotch Swirl:
- ½ cup 110 g packed brown sugar
- 2 tablespoons 40 g unsalted butter
- ½ teaspoon salt
- ½ cup 120 ml heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon
- 1 teaspoon fresh lemon juice
Instructions
- Prepare Your Double Boiler: Fill a medium-sized saucepan with a few inches of water and bring it to a gentle simmer over medium heat. Place a heatproof bowl on top, ensuring the bottom of the bowl does not touch the water. This will be used later for cooking the custard base gently and evenly without scrambling the eggs. Setting this up in advance makes the cooking process smoother.
- Cook the First Butterscotch Base: In a small saucepan, combine brown sugar, butter, salt, and ½ cup of cream. Place the pan over medium-high heat and stir occasionally until the butter is completely melted and the mixture looks smooth. Once melted, allow the mixture to boil rapidly for about 5 minutes without stirring. The sugar will dissolve fully, and the mixture will bubble vigorously. Be sure to watch closely so it doesn’t boil over. Remove from heat and immediately stir in vanilla extract. Transfer this mixture to a heatproof bowl and chill in the refrigerator while preparing the custard.
- Heat the Milk and Cream: In another small saucepan, combine the remaining 1½ cups of cream with the milk. Warm the mixture gently over medium-low heat until it is just heated through — you should see light steam but no bubbling. Do not let it boil, as overheating can cause your butterscotch to turn grainy later. Remove from heat and set aside.
- Temper the Egg Yolks: In a separate mixing bowl, whisk the egg yolks until smooth and slightly thickened. Slowly and gradually pour the warm cream-milk mixture into the egg yolks while whisking continuously. This gradual addition prevents the eggs from scrambling by gently raising their temperature. Continue whisking until the mixture is fully combined and silky.
- Cook the Custard Gently: Pour the tempered egg mixture into the top bowl of your prepared double boiler. Stir in the glucose syrup. Cook over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, making sure to scrape the bottom and sides of the bowl as you stir. After about 5–10 minutes, the custard will thicken enough to coat the back of a spoon. To check, dip a spoon into the custard, then run your finger across it — if the line holds without the custard running back together, it’s ready. Remove from heat immediately to prevent overcooking.
- Combine Custard with Butterscotch: Strain the hot custard through a fine-mesh strainer directly into the chilled butterscotch mixture prepared earlier. Straining ensures a silky, lump-free texture. Stir well until the two mixtures are fully blended into a smooth, golden base. Transfer to a lidded container and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and the base to chill completely.
- Make the Bourbon Butterscotch Swirl: While the ice cream base chills, prepare the swirl. In a clean saucepan, add brown sugar, butter, salt, and cream. Place over medium-high heat and stir until the butter is melted and the mixture looks smooth. Once again, allow it to boil rapidly for 5 minutes without stirring. Remove from the heat and stir in vanilla extract, bourbon, and lemon juice. Let the sauce cool to room temperature. If making ahead, refrigerate it and bring it back to room temperature before using so it drizzles smoothly into the churned ice cream.
- Chill Equipment Before Churning: Place your freezer-safe storage container in the freezer to chill for at least 30 minutes. If using a self-refrigerating ice cream maker, turn it on about 10 minutes before use. If using a freezer-bowl style churner, take the bowl straight from the freezer right before you’re ready to churn. Properly chilled equipment ensures your ice cream sets up quickly and smoothly.
- Churn the Ice Cream Base: Pour the chilled ice cream base into the ice cream maker and churn according to the manufacturer’s instructions. The mixture will slowly thicken and expand, reaching the consistency of soft-serve in about 20–30 minutes. Avoid over-churning, which can make the ice cream grainy.
- Layer with Bourbon Swirl: Working quickly, spoon a layer of churned ice cream into your chilled storage container, then drizzle a generous amount of bourbon butterscotch sauce on top. Repeat the layering process until all the ice cream and sauce are used. For the best swirl effect, avoid mixing too much — simply layer and let the sauce ripple naturally through the ice cream. Cover with a lid.
- Freeze Until Firm: Transfer the layered ice cream to the freezer and allow it to firm up for at least 4 hours, or overnight if possible. This step ensures a scoopable, creamy texture instead of a soft churn.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5 minutes to soften slightly for easier scooping. Scoop into bowls or cones, drizzle with extra bourbon butterscotch if desired, and enjoy this luxurious, homemade treat that rivals any store-bought pint.
Notes
- Always measure by weight and milliliters when possible for the most consistent results.
- Avoid overstirring butterscotch sauces; too much agitation can make them grainy.
- Let the ice cream base chill overnight for the smoothest, richest texture.
- The bourbon swirl is optional, but it adds incredible depth of flavor.
- For a family-friendly, alcohol-free version, substitute the bourbon with rum extract, caramel essence, or leave it out entirely.
- Use a fine-mesh strainer when combining custard and butterscotch to ensure a silky texture.
- Chilled equipment is key — always freeze your storage container and churner bowl in advance.
Chef’s Secrets for Perfect Results
The secret to irresistibly creamy ice cream lies in patience and precision.
Take time to temper the egg yolks slowly, as this prevents curdling and helps achieve a smooth custard base.
Equally important is cooking the custard gently in a double boiler — rushing this step can scramble the eggs.
For the butterscotch swirl, allow it to cool to room temperature before layering into the churned ice cream.
If the sauce is too hot, it will melt your ice cream; if too cold, it may clump instead of swirling.
Finally, don’t skip the overnight chilling of the base — this step deepens the flavor and ensures better churning.
Serving Suggestions That Elevate Flavor
This butterscotch ice cream is a standout dessert on its own, but it also pairs beautifully with complementary flavors.
Try scooping it alongside warm apple pie, sticky toffee pudding, or chocolate lava cake for an indulgent combination.
For a lighter option, serve it with fresh fruit like bananas or roasted peaches.
A drizzle of extra bourbon butterscotch sauce and a sprinkle of toasted pecans or almonds add crunch and elegance.
Hosting a dinner party?
Scoop it into fancy dessert glasses, add a dollop of whipped cream, and garnish with shaved chocolate or caramel shards for a restaurant-worthy presentation.
Storage Tips for Longer Freshness
Homemade ice cream keeps best when stored in an airtight, freezer-safe container.
Place a piece of parchment paper or plastic wrap directly on the surface of the ice cream before sealing the lid — this prevents ice crystals from forming.
For optimal freshness, enjoy within 2 weeks, though the flavor and texture are best in the first 5–7 days.
Always store it in the coldest part of your freezer, away from the door where temperature fluctuates more.
If the ice cream becomes too hard after extended freezing, simply leave it at room temperature for 5 minutes before scooping.
Frequently Asked Questions
1. Can I make this without an ice cream machine?
Yes! After chilling the base, pour it into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals. Repeat until it reaches a creamy, scoopable texture.
While the result won’t be quite as smooth as machine-churned ice cream, it will still be delicious.
2. What can I use instead of bourbon?
You can substitute bourbon with rum, scotch, or brandy for a different boozy note.
For a non-alcoholic option, use rum extract, vanilla extract, or caramel essence. The key is choosing something bold enough to balance the sweetness of the butterscotch.
3. Why did my butterscotch turn grainy?
Graininess usually happens when sugar crystallizes, often from stirring too much or overheating. To avoid this, let the mixture boil without stirring for the recommended time.
If needed, gently swirl the pan instead of stirring with a spoon. Always make sure sugar is fully dissolved before boiling.
4. How do I know if my custard is ready?
Your custard is finished cooking when it thickly coats the back of a spoon.
To test, dip a spoon into the custard and run your finger through the coating — if the line holds without the liquid running back together, it’s ready to remove from heat.
Overcooking will scramble the eggs, so it’s best to watch closely.
5. Can I prepare the butterscotch swirl ahead of time?
Absolutely. You can make the swirl up to 2 days in advance. Store it in a sealed container in the refrigerator, then let it come to room temperature before layering into the churned ice cream.
If it thickens too much in the fridge, warm it gently over low heat until pourable again.
