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Ice Cream with Butterscotch Sauce

Source of Recipe

From "Saveur: The New Comfort Food"


Recipe Introduction

Cooking butter with sugar causes its milk solids to caramelize and take on deep, toasty flavors as well as a gorgeous saffron color. What you end up with is butterscotch. The soda jerks at Franklin Fountain, in Philadelphia, serve it on cherry-topped sundaes and other old-fashioned confections, but butterscotch works equally well when simply drizzled over a couple of scoops of good vanilla ice cream.

List of Ingredients

◦  8 tablespoons unsalted butter
◦  2 tablespoons light corn syrup
◦  ¾ cup granulated sugar
◦  ¼ cup light brown sugar
◦  ⅓ cup heavy cream
◦  1 teaspoon dark rum
◦  1 teaspoon vanilla extract
◦  ½ teaspoon fine sea salt
◦  ½ teaspoon fresh lemon juice
◦  Vanilla ice cream, for serving


Recipe

Heat the butter, corn syrup, and ¼ cup water in a medium saucepan over medium-low heat, stirring constantly, until the butter has melted.

Stir in the granulated sugar and brown sugar, scraping down the sides of the pan with a rubber spatula. Bring the mixture to a boil over medium heat, without stirring. Cook until the sauce is light brown and a candy thermometer inserted in the sauce reads 245° F, 6 to 8 minutes.

Remove the saucepan from the heat. Carefully add the cream, rum, vanilla, salt, and lemon juice and stir to combine. Let the sauce cool to room temperature. Serve drizzled over scoops of vanilla ice cream.


Makes 2 cups


Note:
To make a butterscotch swirl ice cream, spread softened vanilla ice cream in a baking pan. Top it with â…“ cup or more of butterscotch sauce (cooled, not hot), and swirl the sauce through the ice cream using a rubber spatula. Return the ice cream to the freezer until the ice cream sets, then serve.