I made this today but won't blog about it until Sunday. All I'll say is that you're in for a treat! I am surprised that there was any left for the freezer because of all of my 'samples' while I was making it.

Scotch?

Who would have thought that there is real scotch in butterscotch ice cream.

I am going to a neighbors to borrow a tablespoon of scotch. A bottle would totally go to waste in our house.

My neighbors are going to wonder...

quote:

Can I borrow your bottle of scotch?

Just a hint for those of you living in areas with large liquor stores.
I bought a $2.00 bottle of Dewars at my local store. It is one of those little individual mini-bar type bottles. I'll have enough for two batches and not have to invest in a bottle of liquor we would never drink.

What an idea - now I have to figure out what to do with the rest of the bottle of scotch that I bought.

We love scotch! Bring those useless bottles over here!

Ahh, Scotch! Brings back fond memories . . .

It was the first thing I learned to drink way back when I was an under-aged drinker. I was dating an older guy and that is what he drank.

Haven't had any for years - I am a confirmed wino now. So, I am going with Deborah's idea of getting a tiny bottle just for the ice cream.

Nancy

Chris's boss sent him a bottle of scotch for Christmas this year. When Chris called to thank him he said, "It's not for you. It's for Kim."

It's gone now. But I'll be bringing the machine to Mom and Dad's, and I know Dad has scotch. Better check the rest of the ingredients (and tools) though to make sure I don't need anything else.

quote:

Originally posted by JDeQ:
I am surprised that there was any left for the freezer because of all of my 'samples' while I was making it.

I also had a few too many "taste tests" while making the custard.

Pretty darned good, even before frozen.

I am going to make mine with macadamia nuts instead of pecans..

I need someone to talk me out of trying to use the left over egg whites to make pecan crusted meringue cups to serve the ice cream in. PLEASE!!!

Deborah,

Sorry, cannot do (talk you out of it)!

I just want the recipe!!!

Nancy

quote:

I need someone to talk me out of trying to use the left over egg whites to make pecan crusted meringue cups to serve the ice cream in. PLEASE!!!

I decided today to make the blondies that David includes in the book and serve the ice cream on the blondies. ARGH I just wasted the time at the gym today.

Mmmm...we made the custard this afternoon - it's chilling in the fridge. It was all we could do not to pull out a couple of straws and go for it there (as Becky said, "The eggs are cooked right, it's safe.")

Making the custard is my afternoon plan, if I get a car back from kids running errands. Scotch I have, but cream not so much. It may be the only thing I do besides laundry. And I am thinking that the pecans may go on top since some of us are not nut eaters.

The resort in Cabo had both an espresso machine and right next to it a soft-serve machine, so some of us got in the habit of putting the soft serve into the espresso cup, a resort version of the caffe affogato is what we were making. And I can tell you, it was very, very good.

But I am hoping to get the SSS week one done in time for my children to have a taste before going home tomorrow. Blogging is a whole other matter - I haven't even gotten to our Santa Cruz/SF trip, and now there's Cabo and ice cream to do too. Ai caramba, I am so far behind.

When I got home from work this evening I put my custard in the ice cream freezer.
It is now in the deep freeze. It sure was fun licking the freezing canister.
I also made the meringue. It is so simple to make. That isn't the problem. It's the time it takes.
I'll start a separate thread with the ultra simple recipe.

I made the blondies suggested by Lebovitz (recipe on p. 222 of the Perfect Scoop) and served a large scoop of ice cream on top of a blondie and drizzled it with chocolate sauce (left over form SSB # 12). I know Palma will say it was ruined by the chocolate but the chocolate provided a nice contrast to the buttery blondie and delicious caramel ice cream.

YUM

Jerry, looks and sounds good to me. Mine goes into the cannister today - I think we'll have it as a lunch time treat as we're all going out to dinner tonight.

Mmg-mmm-ggmm
That was delish! the salty, buttery pecans really topped it off.
I had to serve mine in the scotch glass... straight up! Pictures in the camera

We've got dinner guests tomorrow night, and I only made enough meringue cups for then. So, I'll have to wait to photo mine until I serve dessert.
Jerry, I love how yours turned out! It looks like a sculpture on that glass plate.

Great flavor, nice texture, but I think it needed some freezer time after churning because my scoops look nothing like Jerry's. I did however get the ice cream into one of our actual Scotch glasses. And it was nice to have the kids home for a sampling this weekend, all of which makes up for softy ice cream. Since we have some no-nut eaters, I chopped up the pecans and sprinkled them on top.

quote:

I think it needed some freezer time after churning

I think that I have the same ice cream maker that you do and I always have to freeze it for at least 4 hours. I generally make it and freeze it over night to get it good and firm.

Marcia and Jerry-Your ice creams look great! I just got back into town late last night, and I guess I will have to go to the store today and buy the ingredients for the ice cream. With the chilling time and all, I'll probably be late this week. And unfortunately, I don't need the calories-a week in wine country with all of the great food and wine took its toll this week!

Jerry, I really appreciate your sharing, because I was thinking that was the problem, and probably would have done that next week. But, as I said, it was nice to share the almost finished product with my children, who won't be around for the rest of the run.

Cindy, welcome home - I saw your other post and I'm so glad you had a wonderful anniversary trip to Sonoma.