Butterbeer Ice Cream Recipe

This Custard based homemade butterbeer ice cream is perfection. Easy to make, this tastes just like the butterbeer drink!

Course Dessert

Cuisine English

Keyword harry potter butterbeer, harry potter food, homemade ice cream, ice cream, ice cream machine recipe, ice cream recipe

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Freeze Time 4 hours

Total Time 5 hours 45 minutes

Servings cups

Calories 429kcal

Author Ashlee Marie

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.

Bring the soda to a steady boil at medium-medium high.
Boil until it's reduced to 3 Tbsps (or if you are using the whole bottle, 1¼ C). This should take between an hour or an hour and a half.

In a medium saucepan bring the milk and cream to a simmer.
In a seperate bowl beat the eggs, sugar, and salt together until it is light in color, thick, and ribbony.
Slowly stir the milk and cream mixture into the eggs. (this will temper them)
Pour the mixture back into the saucepan and cook until it thickens.
Strain the custard into a bowl, ideally an ice bath to cool it down quickly. (an ice bath is when the bowl is in a larger ice-filled bowl)
Add the butterbeer butterscotch and the soda reduction, stir.
Chill mixture in the fridge.
Run through ice cream machine according to directions; 40 minutes for me.
Pour into container and freeze for 4 hours or until firm.