Butterbeer Frozen Custard is a delicious blend of buttery almond frozen custard paired with salty-sweet ribbons of butterscotch sauce.
for the frozen custard base:
- 4 cups (1qt) half & half (I like to use this lactose-free one but you can use regular just the same)
- 1/2 cup raw honey
- 7 large egg yolks
- 1/2 cup butter
- 1 tsp almond extract
for the butterscotch sauce:
- Pour half & half, butter, and raw honey into a medium saucepan and heat over medium until it reaches a simmer, stirring occasionally to combine. Once it reaches a simmer, turn the heat off.
- In a large mixing bowl, whisk egg yolks until they lighten in color and become slightly frothy.
- Temper the eggs by gradually adding a small amount of the dairy mixture to the eggs, whisking continuously. Continue to add small amounts of the dairy mixture until nearly 1/2 of the mixture has been added to the egg yolks. The heat from the dairy mixture can scramble the eggs if you do not temper slowly, so take your time and continue to whisk as you go.
- Once the eggs have been tempered, add them back to the saucepan with the remaining dairy mixture.
- Turn the heat back to medium and continue to cook, stirring frequently. Once the mixture has reached 170 degrees F and thickened slightly, it should coat the back of a spoon. To test this, dip a spoon into the custard mixture and then run your finger across the back of the spoon. If a clear path is made through the middle and the rest of the spoon remains coated, your mixture is ready to be removed from the heat.
- Pour the custard through a fine mesh strainer into a large, heat-proof bowl. The sieve will catch any unwanted bits to ensure your custard is smooth.
- Allow the mixture to cool at room temperature for half an hour then stir in the almond extract. The reason we add the extract in at this late stage is so that none of the flavor burns off in the cooking process.
- If your bowl is cool to the touch at this point, cover it and place it in the refrigerator until it reaches 40 degrees F or below. This will likely take a minimum of 4 hours, but may take 6 hours or more, depending on the size and shape of your bowl and the temperature of your refrigerator.
1.5 – 2 hours before you plan to add the custard to your ice cream maker, start prepping the butterscotch sauce.
- In a small pan over medium-low heat, add coconut sugar, coconut milk, and butter and stir to combine. Allow to come to a low rolling boil and allow to thicken, stirring occasionally. This process will take 10-15 minutes and the resulting temperature should be somewhere between 230-240 degrees F.
- Remove from heat and stir in vanilla and salt.
- Allow to cool at room temperature until ready to add to the ice cream mixture. If you are making this ahead of time, it can be stored in the refrigerator for up to 4 days, but will need to come to room temperature again before being added to the ice cream.
- Add custard mixture to your ice cream maker and allow to churn for around 15-20 minutes.
- Once the mixture has reached a thick frozen yogurt consistency, spoon half of the mixture into a bread pan or freezer-safe container and spread into an even layer
- Drizzle half of the butterscotch over the top of the frozen custard in thin sheets and then swirl using a fork or spoon quickly. Once the butterscotch hits the frozen custard, it solidifies very quickly. If you prefer to have thick chunks in your frozen custard when scooping you can leave these, but it will not roll into a scoop as easily. I recommend swirling the butterscotch in so that you end up with ribbons of butterscotch sauce throughout when you go to scoop later. Repeat with the remaining custard mixture and remaining butterscotch sauce. If you prefer, you can reserve the butterscotch and use it to top the custard sundae-style.
- Cover the container and place in the freezer for an additional 4 hours or more to further solidify.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1/2 cup
- Calories: 341
- Sugar: 26 g
- Sodium: 140 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Carbohydrates: 27 g
- Protein: 5 g
- Cholesterol: 179 mg
Keywords: Butterbeer Frozen Custard