Low Sodium Butterscotch Ice Cream

Indulge in the creamy decadence of Low Sodium Butterscotch Ice Cream, a perfect balance of rich, buttery sweetness with a lighter health-conscious twist. Crafted with unsalted butter, golden brown sugar, and a luscious blend of heavy cream and whole milk, this homemade ice cream captures the classic butterscotch flavor without the overload of salt. The custard base, enriched with silky egg yolks and a hint of vanilla, churns into a velvety texture that will melt in your mouth. Whether you're looking for a refreshing summer treat or a crowd-pleasing dessert for any occasion, this recipe offers the ultimate guilt-free indulgence. Serve it on its own or pair it with warm brownies for a low-sodium dessert that's irresistibly satisfying.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 tablespoons Unsalted Butter
• 0.75 cups Brown Sugar
• 2 cups Heavy Cream
• 1 cup Whole Milk
• 2 teaspoons Vanilla Extract
• 4 large Egg Yolks
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Directions

Step 1

In a medium saucepan over low heat, melt the unsalted butter.

Step 2

Add the brown sugar to the melted butter, stirring until it is fully combined and starts to dissolve, about 3-4 minutes.

Step 3

Pour in 1 cup of heavy cream and whisk until the brown sugar dissolves completely. This will take another 3-4 minutes.

Step 4

In a separate bowl, whisk together the egg yolks until they are smooth and set aside.

Step 5

In a small bowl, mix the cornstarch and water to create a slurry.

Step 6

Gradually add the remaining 1 cup of heavy cream, whole milk, and cornstarch slurry to the saucepan, stirring constantly.

Step 7

Raise the heat to medium and cook the mixture, stirring constantly, until it thickens slightly, about 5-6 minutes. Do not allow the mixture to boil.

Step 8

Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.

Step 9

Pour the tempered egg yolks back into the saucepan and continue to cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Step 10

Remove the saucepan from the heat and stir in the vanilla extract.

Step 11

Strain the mixture through a sieve into a clean bowl to remove any cooked bits of egg.

Step 12

Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.

Step 13

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

Step 14

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.

Nutrition Facts

Serving size	(974.7g)

Amount per serving	% Daily Value*
Calories	2640.6

Total Fat 209.9g	0%
Saturated Fat 120.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1309.3mg	0%
Sodium 320.0mg	0%
Total Carbohydrate 128.7g	0%
Dietary Fiber 0.1g	0%
Total Sugars 118.7g
Protein 19.0g	0%

Vitamin D 180.6IU	0%
Calcium 491.1mg	0%
Iron 2.6mg	0%
Potassium 608.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.2%

Protein: 3.1%

Carbs: 20.8%