Sweet and salty chocolate cake butterscotch ice cream. But does this name throw you off? I bet you are thinking it is chocolate cake ala butterscotch ice cream.
Well you would be wrong. Super wrong. This is butterscotch ice cream with chocolate cake crumbled INTO the ice cream. Now wipe that drool from your face and get ready to make this and shovel it in your face.
I admit, this is not an original thought of mine…I first saw this idea on another blog, Playful Cooking, and it sounded super interesting to me, mostly because I am obsessed with butterscotch (see here and here on my obsession), but also because I always have a bit of cake sitting in my freezer. See, when I make ice cream cakes for my kids’ birthdays, i use super thin layers of cake with the ice cream, and I freeze whatever I don’t use. This ice cream idea was for real a genius way to use up some cake.
Since I have been hoarding a killer butterscotch recipe, that I haven’t really tried before and that differed quite a bit from the Playful cooking recipe so why the hell not give this a try, right??!
And just before the recipe…a quick Q&A on butterscotch in case you were wondering…
What exactly is butterscotch?
Butterscotch is dark brown sugar boiled and caramelized with butter, salt, cream and vanilla.
Is butterscotch the same as caramel?
Nope. Caramel is made by caramelizing white sugar with a bit of water and then adding butter, cream and salt. Similar, but butterscotch definitely has a deeper flavor and you can tell the difference immediately. I am a fan of both, but with a gun to my head, I pick butterscotch every time. It is less sickeningly sweet to me and it makes the greatest pudding/custard you can ever imagine.
And now for the recipe. And thank you for joining me this kickoff summer month of ice cream. I hope you try all of these great ice creams and enjoy them all summer long – xo.
Chocolate Cake butterscotch ice cream
- 1 split half of a round of chocolate cake completely cooked or already frozen
To make the ice cream, stir brown sugar and butter in a saucepan on medium heat until butter is melted, sugar is dissolved, and mixture is bubbles, about five minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat and whisk in the vanilla.
In another saucepan, combine remaining 1 1/2 cups whipping cream and the half-and-half and bring to a simmer.
In a separate bowl whisk the egg yolks together. Slowly, while whisking the entire time, pour about a cup of the steaming cream mixture into the egg yolks (called tempering). Whisk the egg mixture back into saucepan with the rest of the cream. Put saucepan back onto the stove and continue whisking until the mixture begins to thicken...they always say "til it coats the back of a spoon," but more importantly do not let it bubble - it will become pudding/custard. I don't know the exact temperature to cook it for, but it takes roughly six minutes on a low heat.
Pour through a strainer (if you think it needs to, sometimes I do this and sometimes I don'into a bowl and whisk in the butterscotch. Cool the mixture to room temperature. Pour into a bowl and cover and refrigerate 8 hours or overnight - I always do overnight.
Churn in an ice cream maker according to the instructions on your ice cream maker. When the ice cream is about 95% done - it will look like loose soft serve, take the cake and crumble it into the ice cream and continue to churn until it is mixed through. Put ice cream into freezable container and into the freezer for at least four hours to firm up before you enjoy a gigantic scoop.