Butterbeer Ice Cream

One of these days I really should watch or read the Harry Potter's series. My husband finally watched the series about a year ago. He said it was really good, but I feel like I would need to read the books first and then watch the movies. Maybe one of these days I will, who knows. Until then I will still continue to enjoy recipes inspired by butterbeer.

This ice cream has a subtle vanilla and butterscotch flavor that is absolutely perfect. 

Butterbeer Ice Cream

Ingredients:

Butterscotch Sauce

• 1/2 cup dark brown sugar
• 1 tablespoon water
• 3 tablespoons unsalted butter
• 1/4 teaspoon apple cider vinegar
• 2 tablespoons heavy cream
• 1/4 teaspoon rum extract

Ice Cream

• 1/2 cup half and half
• 1/3 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup vanilla cream soda, not diet
• 1 teaspoon vanilla extract

Directions:

1. In a small saucepan combine the brown sugar and water.
2. Bring the mixture to a boil over medium heat. Continue to boil the mixture, stirring often until the mixture reaches 240º F on a candy thermometer.
3. Remove the mixture from the heat and stir in the butter, vinegar and cream until well blended.
4. Set aside to cool to room temperature.
5. Once cooled stir in the rum extract.
6. Transfer the mixture to an air tight container and refrigerate until cold, about 2-4 hours.
7. Place a freezer safe container for storing the ice cream in the freezer.
8. In a large bowl whisk together the half and half and sugar until the sugar has completely dissolved. Stir in the cold butterscotch sauce, heavy cream, cream soda and vanilla.
9. Pour the mixture into your ice cream machine and churn according to the manufacturer's directions.
10. Take the storage container out of the freezer and transfer the ice cream into it. Cover and freeze.

Enjoy!!!

*Adapted from terriklemm.