Butterscotch Ice Cream

I know Weston A. Price was not a fan of sugar, but this ice cream is so good!  I think all the cooked brown sugar, butter, and egg yolks give it a soft-sticky texture, compared to the usual texture of ice cream made with raw cream, which can be super-hard with ice crystals.  Hey, it's got brown sugar, it's got minerals :)  I asked Mike for a butterscotch-flavored ice cream, and he made up this fabulous recipe.  Technically, it's not converted from anything, unless you count "I want the butterscotch sauce to be IN my ice cream!"

Ingredients:

4 tbsp. salted butter (I use pasteurized, since it will be cooked; I'm sure you could use unsalted)

1.5 c brown sugar

1 c cream (I use pasteurized, since it will be cooked)

pinch salt

some milk if it seems too thick (maybe 1/2 c)

4 egg yolks

2 c raw cream

2 tsp vanilla (or just a splash, whatever)

ice cream maker (or whatever method you normally use to make ice cream)

In a small metal pot that you've already heated, add the butter and brown sugar.  Mix those with a spatula to incorporate.  Add the 1 cup of cream and pinch of salt.  Keep this at the lowest simmer you can where the mixture is still bubbling and foaming.  Cook until sugars caramelize and it has a butterscotch flavor.  The mixture will be thin.  If it seems a little sticky, add the milk to thin.  Remove from heat to cool a little.  This is approximately the same recipe you can use to make a butterscotch sauce.  It will thicken as it cools.

Next, scramble 4 egg yolks in a small bowl.  Add the mixture to the egg yolks without letting the egg yolks curdle (tempering): add a small amount of the still-hot mixture to the egg yolks, mix, then keep doing that until it's all mixed.  Put all of that back into the pot, and put it in the refrigerator to cool for a few hours.

Once the mixture is thoroughly chilled, stir in the one pint raw cream and the vanilla with a spatula.  Taste the batter (keeping in mind that it will taste a little less sweet once it's frozen) and adjust ingredients to your taste.  If you're going to use an ice cream maker, the mixture will receive additional stirring, so don't stir a lot at this point.

Churn the ice cream mixture in the ice cream maker.  Put into containers and freeze to ripen.

This makes a pretty sweet-sticky ice cream.  You could always add more raw cream to decrease the sweetness.  Or try soured cream instead of uncultured raw cream.  There's all kinds of flavorings you can add, too.