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Add the cooled butterscotch sauce to the whipped mixture and whip until just combined. Pour the butterbeer ice cream into a wax paper-lined loaf pan. Drizzle the remaining butterscotch over the top and swirl with a butter knife. Place the ice cream in the freeze and allow to set overnight (or at least 5-6 hours).
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Instructions. Combine brown sugar, butter, milk, cream, molasses, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 10 minutes or until it starts to get thick and develops a dark amber color. Add bourbon and reduce heat to low.
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Butterbeer Butterscotch. In a saucepan bring the butter, corn syrup, and brown sugar to a boil. Boil until it reaches 240 degrees (adjust for altitude) Take off the heat and add the heavy whipping cream in a thin stream while stirring. Add the salt, vinegar, rum extract, and stir. Let cool to room temperature.
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Instructions. Using a hand or stand mixer, whip heavy cream on high until soft peaks form. In a smaller bowl, mix sweetened condensed milk, vanilla and ¼ cup butterscotch syrup. Gently fold in half of the butterscotch mixture into the whipped cream. Fold in the remaining until well combined but not overmixed.
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This Butterbeer Ice Cream is a perfect tribute to the Butterbeer I imagined when first reading the Harry Potter books. It includes a creamy brown butter speckled base with a whisper of almond extract, which makes the flavor feel a little nuttier, fragrant, and a little nostalgic. Ribbons of salty-sweet butterscotch weave through the ice cream base to achieve the optimal Butterbeer flavor.
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In a saucepan over medium heat, combine your cream, milk, and cream soda. Bring to a simmer. Meanwhile, in a mixing bowl, whisk the yolks, salt, and sugar together until well combined. Add the extract and set aside. Once the cream and just come to a bubble, carefully stream the hot liquid into the yolks while whisking.
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Cook on medium heat until sugar is melted. Lower heat and let cook for 5 minutes not stirring. Once everything is combined and thickened, remove from the heat and place in a jar to cool. Line a loaf pan with parchment paper. Spoon half of the ice cream base into the loaf pan and spread until even.
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Step 1. Butterbeer: In a small bowl, gently beat the egg yolks; set aside. In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla and butter flavoring. Heat until butter is melted and sugar dissolved, then allow the mixture to bubble for one minute (stir frequently as the carbonation with cause extra.
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Leave a small amount for drizzling over the top and whip until just combined. Pour the ice cream mixture into a loaf pan. Drizzle the remaining butterscotch over the top and swirl with a butter knife. Freeze the ice cream. Put the ice cream in the freeze and allow to set overnight or a minimum of at least 5 to 6 hours.
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In a chilled bowl; beat heavy whipping cream on high until stiff peaks form. Slowly beat in sweetened condensed milk, pudding mix, kosher salt and vanilla until mixed. Add half of the ice cream mixture into a loaf pan. Drizzle half of the caramel syrup onto the top of the ice cream mixture. Lightly swirl in the caramel syrup using a butter knife.
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How to Make Harry Potter Butterbeer Ice Cream For the Ice Cream. Step 1: Add cream to the bowl of your mixer. Step 2: Using the whisk attachment, whip the cream until stiff peaks form. Step 3: Add the condensed milk and the vanilla to a large mixing bowl. Stir to combine.
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Instructions. In a stand mixer or with an electric mixer, whip the heavy whipping cream until stiff peaks form. Stir in the sweetened condensed milk until the mixture is thick and fluffy. Add about 1/3 cup of the butterscotch syrup and mix until combined. Pour the ice cream into a loaf pan lined with parchment paper.
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Pour one can of cream soda into ice cube trays and freeze at least 4 hours. Once the cream soda is frozen, measure 2 cups of cream soda ice cubes and place in blender. Add in ice cream, imitation butter extract, rum extract, 1 cup of cream soda, butterscotch topping, salt and blend until smooth.
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Mix in your cooled butterbeer sauce and pour into a wax paper-lined loaf pan for an overnight freeze (don't forget to get all aesthetic with a butterbeer swirl). Floating to the top of the ingredient list is the tasty chilled cream soda — the final step in the dessert. Pour it into a mug, introduce it to a scoop of your homemade ice cream.
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How to Make Butterbeer from Harry Potter: Step 1 - Stir together the butterscotch syrup and melted butter in a mixing bowl. Then stir in the cream soda. Step 2 - In a separate cold mixing bowl, beat the heavy whipping cream until soft peaks are formed. Step 3 - Pour the soda mixture into 2 mugs and top with the heavy cream.
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A no-churn Harry Potter-inspired butterbeer ice cream so magical, it will make any muggle believe they're in Hogsmeade. Print Recipe Pin Recipe Save Recipe Saved Recipe! Prep Time 30 minutes mins. Freeze Time 8 hours hrs. Total Time 8 hours hrs 30 minutes mins. Course Dessert, Fictional Feasts. Cuisine Harry Potter Inspired.
