It looks delicious. I found butterscotch liquor at my grocery store, which saves having to make actual butterscotch. I make a regular base like this one and add 1/3 cup just before churning. It gives great flavor and keeps the ice cream a perfect texture for months without making the end product taste boozy at all.
As your name you are a real ice cream queen....❤ I usually waiting for your creativity ideas in your video, you fulfill that....love from India.....keep it up ... Rina.....❤
Hi. I've noticed that in most of your recipes, you usually do full boil for the cream mixture initially. I thought this was just only for the xanthan gum-cold milk temperature set up. But I just realized that you also did it for egg-based ones like this. May I know the reason for doing full boil for this one? For context, I make ice cream bases with cassava starch slurry as thickener and i usually do heating the mix until it's thickened for a few minutes while actively avoiding the mixture to boil.
To which part of boiling do you refer? • I full-boil: [00:54] The heavy cream and dark muscovado sugar are brought to a full boil, a crucial step to ensure the sugar is fully dissolved and the cream is as hot as possible before making the caramel. [01:28] The water is boiled before removing it from the heat and adding the sugar, ensuring it fully dissolves before bringing it back to the heat. The syrup will crystallise if sugar granules are left undissolved before the syrup comes back to a boil. This can be avoided by adding a few drops of lemon juice, but I have found comfort in boiling the water to dissolve the sugar off the heat and then bringing it to a boil. This method is foolproof and does not require additional ingredients, making the process simpler and more enjoyable. • I do not full-boil: When making the custard [03:34], I only cook it until it is at 82°C / 374°F / until it thickens the spatula. As you mention, full-boiling needs only to be done for a reason. Thank you for mentioning cassava starch; I was surprised to find out about its use in ice cream making. :)
@@theicecreamqueen Thank you for the detailed answer. I was just actually referring to the boil at [00:54]. I use cassava starch as a preferred alternative to corn starch as my thickening agent. I find the texture is smoother and thicker with the same amount used.
@@bhoylhogro5093 Thank you so much. I will find cassava starch and see how the ice cream turns out! I love using tapioca starch in my sorbets, but it doesn't act well with dairy, and cassava sounds like an exciting alternative.🙂
another fantastic recipe and video, as always!
Thank you so much! Hope you will like it!❣
It looks delicious. I found butterscotch liquor at my grocery store, which saves having to make actual butterscotch. I make a regular base like this one and add 1/3 cup just before churning. It gives great flavor and keeps the ice cream a perfect texture for months without making the end product taste boozy at all.
Wow, that sounds great! I didn't know that such a thing as butterscotch liquor exists; it must be delicious! Thanks for sharing! 🙂
As your name you are a real ice cream queen....❤ I usually waiting for your creativity ideas in your video, you fulfill that....love from India.....keep it up ...
Rina.....❤
Thank you so much Rina! So happy to hear that!❣️😊
I love your videos, Ice Cream Queen 😍😍
Yay! Thank you!🙏😊❣️
I am surprised you didnt drizzle a garnish of butterscotch on top?
Hi. I've noticed that in most of your recipes, you usually do full boil for the cream mixture initially. I thought this was just only for the xanthan gum-cold milk temperature set up. But I just realized that you also did it for egg-based ones like this. May I know the reason for doing full boil for this one? For context, I make ice cream bases with cassava starch slurry as thickener and i usually do heating the mix until it's thickened for a few minutes while actively avoiding the mixture to boil.
To which part of boiling do you refer?
• I full-boil:
[00:54] The heavy cream and dark muscovado sugar are brought to a full boil, a crucial step to ensure the sugar is fully dissolved and the cream is as hot as possible before making the caramel.
[01:28] The water is boiled before removing it from the heat and adding the sugar, ensuring it fully dissolves before bringing it back to the heat. The syrup will crystallise if sugar granules are left undissolved before the syrup comes back to a boil. This can be avoided by adding a few drops of lemon juice, but I have found comfort in boiling the water to dissolve the sugar off the heat and then bringing it to a boil. This method is foolproof and does not require additional ingredients, making the process simpler and more enjoyable.
• I do not full-boil:
When making the custard [03:34], I only cook it until it is at 82°C / 374°F / until it thickens the spatula.
As you mention, full-boiling needs only to be done for a reason. Thank you for mentioning cassava starch; I was surprised to find out about its use in ice cream making. :)
@@theicecreamqueen Thank you for the detailed answer. I was just actually referring to the boil at [00:54].
I use cassava starch as a preferred alternative to corn starch as my thickening agent. I find the texture is smoother and thicker with the same amount used.
@@bhoylhogro5093 Thank you so much. I will find cassava starch and see how the ice cream turns out! I love using tapioca starch in my sorbets, but it doesn't act well with dairy, and cassava sounds like an exciting alternative.🙂