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Chocolate Cake butterscotch ice cream


  • 1 split half of a round of chocolate cake completely cooked or already frozen


  1. 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.
  2. In another saucepan, combine remaining 1 1/2 cups whipping cream and the half-and-half and bring to a simmer.
  3. 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.
  4. 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.
  5. 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.