Butterbeer Ice Cream!

Now a featured recipe on MuggleNet.com! 

butterbeer14-3

Butterbeer Ice Cream, or, as my husband calls it – “the best ice cream in the world”

And that, it is. 

If you’ve ever been to the Wizarding World of Harry Potter at Universal Orlando and had a frozen Butterbeer, this ice cream is pretty darn close to that.  No, it’s actually better.  Really.

This recipe is really easy, so, wands at the ready everyone.   Then repeat after me: “glacies crepito”.

No luck?  Darn.  Well, here’s the muggle version :) Not quite as easy, but so worth the extra effort!

I just had a thought that someone reading this may not know what Butterbeer is… *gasp*.  For the less informed, it’s a creamy, butterscotch flavored drink from the Harry Potter series.  And glacies crepito is latin for ice cream in case you were wondering that too.

Onward to the ice cream…

This recipe is a actually a three step process.  You first need to make the butterscotch sauce, and then make the ice cream base, then mix the two and make the ice cream.  Since the sauce will be cooked on the stove, it also needs a lot of time to cool to be ready for use in the ice cream.  So, it is best to start by making the sauce.

While this ice cream recipe is my original creation, the butterscotch sauce is not.  It is the same sauce used in the Butterbeer drink recipe I found online a while back.  You can see it here.  In case you actually want to see it or also make yourself some Butterbeer to drink.  And while I was regoogling it {is that a word?} I actually came across some new recipes, which I am going to have to try.  

The original recipe makes double the sauce, but I’ve found that this ice cream doesn’t turn out as well in large batches, so I just make one pint at a time which only needs a half batch of butterscotch sauce. 

Here’s what you’ll need for the sauce:

 

butterbeer1

 

1/2 cup dark brown sugar {no, you cannot substitute light brown sugar for the dark, I don’t care what the original recipe says, it will not taste right, trust me, I’ve tried both :) }

1 TBSP water

3 TBSP butter

1/4 tsp Cider Vinegar

1/4 tsp salt

1/8 cup {2 TBSP} heavy cream

1/4 tsp imitation rum extract

candy thermometer

In a small heavy saucepan combine brown sugar and water,  and bring to a boil over medium heat. 

 

butterbeer2

 

Continue boiling, stirring often, until mixture reaches 240 on a candy thermometer.

 

butterbeer3

 

Remove from heat and stir in butter, vinegar, salt and cream until well blended.  Set aside to cool to room temperature. 

 

butterbeer4

 

Once mixture is cooled, stir in your rum extract.  If your wondering what this does, taste the mixture before adding the rum extract.  It will taste like caramel sauce.  Once you add in the rum extract and taste it again, poof, it will be butterscotch sauce.  Yep, just like magic :)

Transfer the sauce to a air tight container and cool in the fridge 2-4 hours, or until cold.

 

butterbeer9

 

Now, for the ice cream base:

You will need:

 

butterbeer5

 

1/2 cup 2% milk

1/3 cup granulated sugar

1 cup heavy cream

1/2 cup vanilla cream soda {NOT DIET and it has to be vanilla cream soda! I like A&W}

1 tsp vanilla

In a medium bowl, whisk together milk and sugar until sugar is completely dissolved, about 2 minutes. 

 

butterbeer6

 

Then, stir in the heavy cream, cream soda and vanilla. 

 

butterbeer7

 

Cover with foil and cool in fridge 2-4 hours.

After all your ingredients are cold, it’s time to make the ice cream.

In case you haven’t guessed it yet, you will need an ice cream maker for this ;)  I have the Cuisinart 1.5qt ice cream maker I got at Crate and Barrel and I love it!

First, thoroughly mix the butterscotch sauce into the ice cream base.  I usually use a wire whisk.  The ice cream maker will not mix the sauce in enough if added separately, so it’s important to mix it together first.

 

butterbeer10

 

Next, take your ice cream maker drum out of the freezer. It’s best to wait so the drum is as cold as it can be when you churn the ice cream.  Ideally, it should have been in the freezer for at least 24 hours.  

Then, put your mixer piece in, and pour in the ice cream mixture.  Put the cover on and turn on the ice cream maker.  Churn for 15-20 minutes or until the consistency of soft serve ice cream. 

 

butterbeer12

 

When the ice cream is done, scoop it into a freezer safe air tight container and place in freezer. The ice cream will initially be super soft, but firms up to a perfect consistency once in the freezer for several hours. 

 

butterbeer13

 

Serve cold in your favorite bowl or on a cone and enjoy the awesome yumminess of Butterbeer ice cream!

 

butterbeer14

 

Or, here’s another serving idea: make double the sauce, use half for ice cream, half for the drink and then have a Butterbeer float.  This may however result in a sugar coma, so be careful ;)

If you are over 21 the sugar coma can be easily avoided with a grown-up Butterbeer float.  Mix 6-8oz diet vanilla cream soda with one shot Buttershots {butterscotch schnapps} and add my super awesome ice cream. 

Store any remaining ice cream in the freezer for up to two weeks.  But good luck getting it to last that long. :)

 

 

Cheers Mate!,

blogsig

 

Click here to print just the recipe.

 

This recipe is also featured on MuggleNet!!

 

This post likes to party! 

Weekend Bloggy Reading

Parlo and Logi

Random Recipe Roundup

 

 

 

 

© 2013, Sweet Silly Chic. All rights reserved.

Share

15 thoughts on “Butterbeer Ice Cream!

  1. Pingback: F-it Friday Link Up party! -

  2. Pingback: Random Recipe Roundup Linkie Party #5 « My Mixing Spoon

  3. Hey ! You might want to let muggle net know that your recipe is printed totally wrong for the ice cream portion. I wanted to make it but it was very confusing “1 cup heavy extract” ?? LOL Glad I was able to track your original post down and can’t wait to try it !

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge