BUTTERSCOTCH Ice Cream | Rich, creamy & utterly butterscotch delicious!

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.....❤

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.

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.

another fantastic recipe and video, as always!

I love your videos, Ice Cream Queen 😍😍