Best Pudding Ice Cream 4 Butterscotch Crunch Recipes

BUTTERSCOTCH CRUNCH SQUARES

Steps:

• Preheat oven to 400 degrees F. In a medium bowl combine the flour, oats, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pat mixture lightly into an ungreased 13 x 9 x 2-inch baking pan. Bake for 10 to 15 minutes. Remove from oven. While still warm, stir nut mixture to crumble. Cool.
• Spread half of the crumbs in a 9 x 9 x 2-inch pan; drizzle about half of the ice cream topping over crumbs in pan. Place ice cream in a chilled medium bowl; stir to soften. Spoon softened ice cream carefully over topping-drizzled crumbs. Drizzle with remaining topping; sprinkle with the remaining crumbs. Cover and freeze at least 6 hours or until firm. Let stand at room temperature for 5 to 10 minutes before serving.

CREAMY BUTTERSCOTCH PUDDING

Steps:

• Add the butter, brown sugar, granulated sugar, maple syrup and salt to a medium saucepot. Turn the heat to medium-high and allow the sugar to caramelize until it becomes deep amber and begin to smoke slightly, about 8 minutes. Add the heavy cream and milk and stir until the caramel melts back down (it will firm up when the milk goes in). Reduce the heat to medium.
• Whisk together the cornstarch, eggs and egg yolks in a medium bowl. Add a cup of the caramel to the eggs, mixing vigorously until combined, then add the egg mixture to the caramel and stir to temper. Mix constantly until it starts to bubble and thicken, about 2 minutes. Remove from the heat and add the vanilla, cinnamon and nutmeg; stir to combine. Pour the pudding into 4 serving cups and cover with plastic wrap. Refrigerate until the pudding is cool and set, 4 hours or up to overnight.
• Dollop each serving with whipped cream and sprinkle with a pinch of flaky salt. Enjoy!

ICE CREAM PUDDING

Steps:

• In a bowl, beat pudding mix and milk on low for 1 minute. Fold in ice cream until smooth. Spoon into dishes. Chill for at least 1 hour. Garnish with fruit if desired.

BUTTERSCOTCH PUDDING

Steps:

• Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
• Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
• Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.

VANILLA PUDDING ICE CREAM RECIPE

Steps:

• In a medium, heavy-bottomed saucepan heat the milk and sugar together until it comes to a simmer.
• Add a cup (8floz/240ml) of the hot milk mixture to the pudding powder, whisk until smooth.
• Pour the pudding mixture into the pot of hot milk and cook over medium-low heat until the mixture thickens. Set aside to cool down completely.
• Whip the heavy whipping cream and vanilla extract together on high speed using an electric mixer until stiff peaks have formed.
• Fold the cooled, pudding mixture into the whipped cream until the mixture is smooth and there are no lumps.
• Pour the ice cream into a freezable container for a minimum of 6 hours to freeze.
• Once frozen, scoop and enjoy. If it seems a little hard to scoop allow it to sit at room temperature for 15 minutes to soften slightly. Store in the freezer for up to 8 weeks.

BUTTERSCOTCH PUDDING

Steps:

• Stir 3/4 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add cream (mixture will bubble vigorously). Stir until smooth. Set caramel sauce aside.
• Mix brown sugar, cornstarch, and salt in heavy medium saucepan. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in caramel sauce.
• Whisk egg yolks in large bowl to blend. Gradually whisk 1 cup warm caramel mixture into yolks. Gradually whisk yolk mixture back into caramel mixture in saucepan. Bring to simmer over medium heat. Gradually whisk in butter, Scotch, and vanilla.
• Divide pudding among 8 parfait glasses. Chill until cold, at least 6 hours and up to 1 day. Top puddings with banana slices, whipped cream, and toffee bits.

EASY PUDDING ICE CREAM

Steps:

• Mix well.
• Pour into ice cream freezer. Freeze according to freezer instructions.
• NOTE: recipe can be doubled.

EASY CHRISTMAS PUDDING ICE CREAM

Steps:

• Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again.
• In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set.

PUDDING ICE CREAM #4 - BUTTERSCOTCH CRUNCH

Steps:

• Pour cold cream into a cold bowl. Add pudding. Using electric mixer at low speed, beat until well blended, about 2 minutes.
• Let stand 5 minutes.
• Fold in crushed candy bar and whipped topping.
• Pour into a 2-qt. covered container.
• Freeze until firm, about 6 hours.