- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 34 Times
Can be made ahead of time.
Butterscotch chips imbue this classic Mexican flavor with rich caramel. The candy nuggets add a cool, crisp bite and, if you are a nut aficionado, roasted cashews are a delicious addition. Add 1 cup coarsely chopped roasted nuts during the last 15 seconds of churning.
Prepare a large bowl or pan of ice water.
In the top of a double boiler, heat the half-and-half over simmering water until steaming.
In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half.
Stir with a silicone spatula or spoon and cook over simmering water for about 8 minutes.
Stir in 1 cup of the chips and continue stirring until blended in and the custard coats the back of the spatula, about 2 minutes more.
Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream and vanilla.
Cover and refrigerate until thoroughly chilled, about 3 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
When the ice cream is almost frozen, add the remaining 1 cup chips and churn until blended in, about 15 seconds more.
Transfer to a container, cover, and freeze until firm, about 2 hours.
Nutritional information is based on 8 servings.