Terri sent us her recipe for homemade Butterbeer ice cream, which she says is “A close comparison in taste (if not even better) to the frozen Butterbeer drinks sold at the Wizarding World at Universal Orlando.” Her popular recipe has received over 2,000 pins on Pinterest to date, and we can’t wait to try it out for ourselves!
This recipe was originally posted on Terri’s blog, where you can find her recipes, crafts, and Harry Potter-related postings.
This recipe from Terri is a three-step process: the first step is making the butterscotch sauce and letting that cool, the second is making the ice cream base, and the third is making the ice cream. It takes some work, but the result is more than worth it.
½ cup dark brown sugar (Important that it is dark and not light brown sugar, it tastes better that way)
1 TBSP water
3 TBSP butter
1/4 tsp Cider Vinegar
1/4 tsp salt
1/8 cup (2 TBSP) heavy cream
1/4 tsp imitation rum extract
Ice cream base:
1/2 cup 2% milk
1/3 cup granulated sugar
1/2 cup vanilla cream soda (not diet!)
1 cup heavy cream
Ice cream maker
Freezer-safe airtight container for storage
Part 1: Butterscotch sauce:
Step 1:In small heavy saucepan combine brown sugar and water.
Step 2:Bring to boil over medium heat.
Step 3:Stir frequently until mixture reaches 240 degrees on the candy thermometer.
Step 4:Remove from heat, and stir in butter, vinegar, salt, and heavy cream.
Step 5:Set aside to cool to room temperature. Stir in imitation rum extract once cooled.
Step 6:Transfer to airtight container and cool in fridge for 2-4 hours or until cold.
Step 7:Make the Ice cream base.
Part 2: Ice cream base:
Step 1:Whisk milk and sugar together in a large bowl until sugar is completely dissolved. (about 2 minutes)
Step 2:Stir in cream soda, heavy cream, and vanilla extract.
Step 3:Cover with foil and cool in fridge 2-4 hours.
Step 4:Make the Ice cream.
Part 3: Ice cream:
Step 1:Thoroughly mix the butterscotch sauce into the ice cream base using a wire whisk.
Step 2:Get your ice cream maker drum out of the freezer (freeze at least 24 hours before churning for best results). Put in mixer piece and pour in the ice cream mixture.
Step 3:Cover and churn for 15-20 minutes. Ice cream will be the consistency of soft serve when done.
Step 4:Transfer to freezer-safe airtight container and freeze for several hours to allow the ice cream to firm up to a perfect consistency.
Step 5:Serve in your favorite bowl, in a cone, or any way you want. Store remaining ice cream in the freezer for up to two weeks.
July 18, 2007 - The New York Times posts an early review of Deathly Hallows which sets off fury among fans and J.K. Rowling herself. The NYT, however, sticks with their original intentions and keeps the review online.