Burnt-Sugar Ice Cream With Butterscotch Sauce

Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


The Ice Cream

  • 2 cups milk
  • 1 large egg
  • ¼ cup flour
  • 1 cup sugar
  • 1 ½ tablespoons finely grated orange rind
  • 1 cup heavy cream

The Butterscotch Sauce

  • cups sugar
  • cups light corn syrup
  • 4 tablespoons butter
  • cup heavy cream
  • ¼ cup bourbon whiskey


  • Bring the milk to the simmer.
  • Combine the egg, flour, and ½ cup sugar in the bowl of an electric mixer. Start beating the mixture until it is thoroughly blended, then pour in the hot milk. Pour and scrape the sauce into a saucepan and start beating over moderate heat. Cook until the mixture is thickened and smooth.
  • Put the remaining ½ cup sugar in a small nonstick skillet and cook, stirring, until the sugar is melted and starts to take on a light caramel color. Immediately add the orange rind and blend, stirring constantly. Remove from the heat and add the caramel-orange mixture to the sauce. Blend well.
  • Line a mixing bowl with a sieve and pour the sauce into it, pressing all around with the sides of a rubber spatula to extract as much flavor as possible from the orange rind. Discard the rind.
  • Add 1 cup heavy cream and stir. Let cool. Pour the mixture into the container of a hand-cranked or electric ice cream maker and freeze according to the manufacturer’s instructions.
  • Meanwhile, make the sauce. Put the sugar in a 12-inch nonstick skillet and cook, stirring, until the sugar is melted and becomes dark caramel in color. Add the corn syrup, stir to blend, and remove from the heat. Stir in the butter to blend. Stir in the cup cream and the bourbon. Serve with the ice cream.