Ingredients and Weight:
- 4 cups (960 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 teaspoon (5 g) vanilla extract
- 1/2 cup (120 g) unsalted butter, room temperature
- 1/2 cup (120 g) granulated sugar
- 1/4 cup (60 ml) butterscotch syrup
- 1/4 cup (60 ml) caramel sauce
- 8 scoops (240 ml) vanilla ice cream
Preparation Time:
15 minutes
Cooking Time:
N/A
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, whisk together the milk, heavy cream, and vanilla extract.
- In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the butterscotch syrup and caramel sauce to the butter mixture and beat until well combined.
- Gradually add the wet ingredients to the dry ingredients, beating until smooth.
- Pour the batter into a freezer-safe container and freeze for at least 4 hours, or overnight for best results.
- When ready to serve, scoop the ice cream into eight glasses and top each with a generous serving of the frozen Butterbeer mixture.
Nutritional Information:
Per serving (approx. 1 cup):
- Calories: 350
- Fat: 20 g
- Carbohydrates: 40 g
- Protein: 10 g
Dish Characteristics:
- Creamy and smooth texture
- Rich and decadent flavor
- Perfect for any occasion, especially during the holidays
User Comments:
- "This Butterbeer was so good! It was creamy, sweet, and had the perfect amount of butterscotch and caramel flavor."
- "I love how easy this recipe is to make. It's the perfect treat for a party or a cozy night in."
- "This Butterbeer is so rich and decadent. It's definitely a special treat."
Special Precautions and Tips:
- If you don't have butterscotch syrup, you can substitute brown sugar and butter.
- For a dairy-free version, you can use almond milk, soy milk, or coconut milk.
- Be sure to freeze the Butterbeer mixture for at least 4 hours before serving. This will help it to develop its creamy texture.
