Butterscotch & Chocolate Ice Cream

I hope you all had a happy 4th of July!  We had a wonderful weekend up north with some friends in a cabin on a lake.  I'm so grateful for the freedom we have in our country and for my family, friends, warm weather...and last but not least - ICE CREAM!  

If you love ice cream as much as I do - I highly recommend investing in an ice cream maker.  You can make so many different flavors and put in whatever candy, fruit, nuts, etc. that you want! It's like having your own "fro-yo" or "Coldstone" shop right in your home.  This particular recipe was more of a soft custard so if you're into that sort of thing...give this a go! 

I was lucky enough to be selected to participate in OXO's "#IceCreamforOXO" blog challenge.  For this challenge I received a whole box of OXO goodies including an ice cream scoop, spatula, mini chopper and more (see below)!  Thanks OXO! :)

Butterscotch & Chocolate Ice Cream

Ingredients: 

3 cups heavy cream

6 egg yolks

1-1/2 cup sugar

1 teaspoon vanilla extract

1 ½ cups butterscotch chips

½ cup dark chocolate chips

Directions: 

Whisk egg yolks with sugar until smooth.

In a saucepan, pour cream and bring it almost boil. Add butterscotch and chocolate chips and stir until it's all mixed together. Add vanilla extract to the saucepan.

Pour 1/2 cup of the butterscotch cream mixture to the egg mixture, whisking at the same time. Next pour the egg mixture back to the saucepan containing the butterscotch mixture and give it a stir. Put it back on stove and let it simmer for 5 minutes or until it looks thick like custard.

Once done, let it cool completely at room temperature, and then refrigerate it overnight.

Finally churn it in the ice cream machine.  Drizzle more chocolate on top if desired and freeze for a couple hours at least before serving.  

Recipe adapted from Playful Cooking