Butterbeer Ice Cream
For this recipe, I have a confession – I have not yet tasted Universal Orlando’s butterbeer. BUT – this is how I imagined butterbeer would taste based on reading the books. I think it is a pretty tasty dish, regardless!
I’m actually planning to use this as the filling in an upcoming ice cream sandwich recipe – so be sure to look out for that – its going to be delicious!
There are a few things you will need for this recipe – mainly a food thermometer, and ice cream maker. It takes a little bit of effort, but it really is worth it!
First, you’re going to separate four eggs, and put the yolks into a saucepan with the sugar. Whisk them together until its a light yellow color and then set it aside. Now you’re going to heat the whole milk in a saucepan over medium/medium high heat. You want it to be hot, but don’t let it boil. Once it is just shy of boiling, pull it from the heat, and then pour slowly into the egg mixture, whisking constantly. You don’t want to do this fast, or dump it in all at once, or you’ll just get sweet scrambled eggs. Not exactly ideal.
This is where the thermometer comes in. Put your saucepan over medium/medium high heat again. Once it hits 165 degrees, pull it from the heat, and pour it into a refrigerator safe container. You’ll want to leave it in the fridge for at least 2 hours. The longer you leave it, the better. But don’t skip this. It has to cool down to 65 degrees, or it won’t taste right. Honest.
Once your time is up, you’ll mix up your heavy cream, vanilla, butterscotch syrup, and cream soda in a bowl. Add your cooled custard mixture to it and whisk to combine.
Then pour into your ice cream machine and follow the manufacturer’s directions.
Once its done, its ready to be scarfed down while wearing your favorite Harry Potter shirt. Or better yet, make a butterbeer float with some butterbeer. But that’s a lot of butterbeer.
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsp butterscotch syrup
- 3/4 cup cream soda
Whisk egg yolks and sugar together in a saucepan until well combined.
In another saucepan, heat whole milk until just simmering. Remove from heat.
Pour milk into egg and sugar mixture slowly, stirring constantly. Return to medium heat until temperature reaches 165 degrees Fahrenheit.
Remove the pan from the heat, then pour into a container and refridgerate for at least 2 hours.
After 2 hours, whisk heavy cream, vanilla, butterscotch syrup, and cream soda in a bowl. Add in the custard base and stir to combine.
Place in your ice cream maker and process according to the instructions. Enjoy!