Craving a sweet, creamy treat that will melt in your mouth? Dive into the world of homemade butterscotch ice cream!. 
: 
• 1 cup brown sugar
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
:
1. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is bubbling (about 5 minutes).
2. Gradually whisk in 1 cup of the heavy cream until smooth. Remove from heat and set aside to cool.
3. In a separate saucepan, combine the milk, remaining 1 cup of heavy cream, and granulated sugar. Cook over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
4. In a large bowl, whisk the egg yolks. Slowly pour in the hot milk mixture, whisking constantly to temper the eggs.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
6. Remove from heat and stir in the butterscotch mixture, vanilla extract, and salt.
7. Strain the mixture through a fine-mesh sieve into a large bowl. Cover and chill in the refrigerator for at least 4 hours or overnight.
8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
9. Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving.
Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins + chilling | Servings: 6 | Calories: 350 kcal
