Chunks of buttery shortbread and a sweet butterscotch ripple make this ice cream taste just like Canada's favourite tart. If you like raisins or pecans in your butter tarts, swirl a small handful into the ice cream when you add the butterscotch and the cookies.
- Prep time 45 minutes
- Total time 6 hours & 30 minutes
- Credits : Canadian Living Magazine
In heavy-bottomed saucepan, whisk egg yolks with granulated sugar until combined. Whisk in 1 1/2 cups of the cream, the milk and vanilla. Cook over medium heat, stirring frequently, until thick enough to coat back of spoon and distinct trail remains after finger is drawn across back of spoon, 10 to 15 minutes (do not boil).
Strain through fine-mesh sieve into 9-inch (2.5 L) square cake pan; place plastic wrap directly on surface of custard. Refrigerate until chilled, about 1 1/2 hours. (Make-ahead: Refrigerate in airtight container, with plastic wrap directly on surface, for up to 24 hours.)
While custard is chilling, in saucepan, cook brown sugar and butter over medium heat, stirring, until butter is melted and brown sugar is dissolved, about 4 minutes. Stir in remaining cream. Scrape into heatproof bowl; let cool to room temperature, about 1 1/2 hours.
Process custard in ice cream machine according to manufacturer's instructions. Spoon one-third of the ice cream into large airtight freezer-safe container; drizzle with one-third of the brown sugar mixture and sprinkle with one-third of the cookies. Using tip of knife, swirl together. Repeat layers twice, swirling between each. Freeze until firm, 4 to 6 hours.
Makes about 4 cups.
Nutritional facts per 1/2 cup: about
- Sodium 150 mg
- Sugars 41 g
- Protein 5 g
- Calories 497.0
- Total fat 33 g
- Potassium 159 mg
- Cholesterol 237 mg
- Saturated fat 18 g
- Total carbohydrate 47 g
- Iron 7.0
- Folate 14.0
- Calcium 12.0
- Vitamin A 34.0