Caramlized Peach Ice Cream

 It's peach season!  I am currently obsessed with going to the Friday farmers market.  Working full time I don't normally get to go, so being on Mat Leave I am taking advantage of every Friday I can.  My biggest purchase is berries.  I seem to pick up more and more to eat and freeze.   I think I may run out freezer space because it is over flowing with local berries. They are so hard to resist though.  It is amazing how different local berries taste.  In the winter I will be happy though when I open my freezer to local berries that didn't travel thousands and thousands of miles.

On my most recent visit I also picked up a big basket of peaches.   I chopped and froze a large portion of them for future baking and snacks for the little one.  The rest went to this ice cream and a few more for a TBD dessert.

Biscoff Cookie Dough Ice Cream

I spent most of last week at the cottage with my little one,  in-laws, my sister in law and all nieces and nephews. No hubby.  It was a fun week but a tiring week.    We had pretty good weather so the kids went swimming, we went to the fire tower (luckily I had the excuse of a baby to not climb up this time) and the kids did lots of indoor crafts.   It is also pretty cute to see how all the older cousins are with my daughter.   They are all so cute with her, trying to make her laugh and giving her hugs.  It was my nieces birthday on the Monday.   I brought up a bucket of some coloured fondants, cutters and candies and stuff.  The kids had a cake decorating afternoon.  Here is their creation.  Not bad for a 9, 7 and 6 year old with a little help from the adults.

This week was also the hubs and mine wedding anniversary.  Since we were not together our actual anniversary since I was at the cottage.  Friday night my sister watched the little one and we went out for a nice dinner to the Ken.  We even for free dessert.

Thursday night I went to the Tim Mcgraw concert with my sister and her two friends.   Great show.  I highly recommend at least one Tim concert in your lifetime.  

I haven't made nearly enough ice cream this year.  I also haven't made enough desserts with cookie dough. Have made cookie dough ice cream before but this year I had some biscoff cookie spread in the cupboard. What a wonderful new addition.

Biscoff Cookie Dough Ice Cream 

INGREDIENTS:

• 1 1/2 cup 10% cream
• 1/2 cup 35% cream
• 1 cup milk
• 1 tsp vanilla bean paste or pure vanilla extract
• 1 tbsp glucose
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 tbsp cornstarch

Biscoff Cookie Dough

• 1/4 cup butter, softened
• 1/4 cup packed brown sugar
• 1/3 cup biscoff spread
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup oats - processed fine
• 1/2 can (7 ounces) fat-free sweetened condensed milk
• 1/3 cup chocolate chips
• 1/3 cup skor/heath bits

INSTRUCTIONS:

1) Make the ice cream : In a medium sauce pot combine both creams, milk, vanilla bean paste, glucose and half the sugar.  Heat on medium, stirring occasionally until simmering.  Bubbles developing on the sides of the pot. 

2) In a large bowl, whisk together egg yolks, remaining sugar and cornstarch.   

3) When liquid is a its desired temp remove from heat,  while constantly whisking,  slowly pour in about 1/2 cup - 1 cup of the liquid, then add a bit more liquid, still whisking. 

4) Pour the egg mixture back into the sauce pan and heat on medium-low stirring often, until mixtures thickens and coats the back of spoon.   Do not let the mixture boil so that the eggs don't curdle. 

5) Once thickened, run through a strainer into a bowl.   Cover the mixture directly with saran wrap and place in the fridge to cool completely. 

6) Make the cookie dough : In your mixer bowl or a large bowl, cream the butter, vanilla and brown sugar until light and fluffy.  Add biscoff spread, mixing to combine. 

7) Slowly add flour/oats, alternately with condensed milk, beating well after each addition. Fold in the chocolate chips and skor bits. Set aside. 

8) Once the ice cream mixture has cooled, run through your ice cream machine according to instructions.  In the last few minutes toss in the cookie dough, teaspoons at a time to mixture in.   Place in a container , folding in any additional bits.

Copycat Mudpie Mojo Ice Cream

We have had several big milestones the last few weeks for the little one.  She is now six months, crazy how that time has flown by.  She can now roll over, mostly only back to belly.  This causes many issues as she gets stuck and cries.  Fun times? No.   Her sleep is now completely out of whack! Which means mommies sleep is crap.   We worked so hard to do sleep training around 5 months to have it now gone.  Ugh.   I think she is also teething yet no teeth have surfaced.   We have also started solid foods or well purees.  Since most of the food at this point doesn't make it in her mouth it has not had the effects of helping her sleep. I am making my own food because it is cheap and easy. Last night we did our first mixed concoction of kale and apple, and she liked it.  Phew.

It has definitely been busy with all these new changes.  I think she is also going through a "want mom" stage because some days I can barely put her down for 10 minutes without a fuss. 8-10pm is my crunch time for the blog.

It looks like the rest of this week is going to be a wonderful week weather wise so I am looking forward to some outdoor fun with the little one.  What is the best thing to have in hot weather, ICE CREAM of course.  My husband and I make a trip to Cold Stone, well more often than we should.   My husband always orders the same thing, Mudpie Mojo. It is coffee ice cream with peanut butter, fudge sauce, oreos and almonds.  I know, right! All the good stuff.  I decided to create this for him

Homemade Ice Cream Drumsticks

So I am really not being lazy because of the heat, I spent the last week working too late and then frantically trying to get ready for our 4 day weekend at the cottage.  We were there from Thursday - Sunday with some friends. There is no Internet there so I could do no blogging.   I did do some baking or well dessert making so I was slightly still productive.  It was a beautiful beautiful weekend.   Perfect weather, lots of good food,  a few drinks (for the others of course) , some yummy desserts and some games.   We are a group of people that likes our games and all different kinds.  Party games, trivia games, strategy games, you name it.  We were introduced to a game called Settlers of Catan by friends of ours many years ago and that created a snowball affect.   My hubby started looking for similar games and we now have quite the collection of different games.   This weekend mostly involved a lot of Trivia Pursuit Steal as it required no board or pieces  and was the easiest to play out side in the sun.     Any favorite games you recommend??

I have been dying to make some homemade drumsticks for such a long time. I figured a cottage weekend would be the perfect opportunity. I have time and who doesn't love ice cream at the cottage. I will warn you this process can be long but it was fun.

Homemade Vanilla Ice Cream & Caramel Drumsticks

INGREDIENTS:

Vanilla Ice Cream

• 1 1/2 cups milk
• 1/2 cup granulated sugar
• 1 tbsp glucose
• 1 1/2 tsp vanilla bean paste
• 1 cup 10% or 18% cream 
• 3 tbsp cornstarch

The Rest

• 6 Sugar Cones
• approx 1/4 cup caramel sauce - I just used pre-made in a squeeze bottle.  This is difficult to say as it went into the cones. 
• 225g dark chocolate - melted in sections 
• 1/3 cup chopped peanuts

INSTRUCTIONS:

1)  Make the Ice Cream :  Bring the milk, sugar, glucose and vanilla paste to a boil, dissolving the sugar and glucose.  Once the milk comes to a boil remove from heat, cover and let sit for 5 minutes.  

2) In a small measuring cup whisk together the cornstarch with 1/2 cup of the cream to dissolve the cornstarch.   Return the milk mixture to the heat, add the cream/cornstarch and remaining cream and bring the mixture back to a boil.  Whisking constantly while mixture thickens.   Remove from heat, run through a strainer and place in a container to cool, placing a saran wrap directly over top to prevent a film.  

3) Once completely cool run through your ice maker or attachment based on your machines instructions.  Place in the freezer to set further. 

4) While the ice cream is setting,  melt 1/4 of the chocolate in a medium bowl (you will then use this bowl to dip the cones, so make sure it is big enough) over a double boiler.  Place each cone into a small cup that will hold it up.   Using a small spoon drip some chocolate into the bottom of the cone. 

5) Let the chocolate set, will set fast in the fridge.  

6) Once the bottom chocolate is set start to fill the cones with the ice cream.   Using the other end of a fork or spoon create a hole in the ice cream and fill this with caramel. 

7) Using a medium scoop top with a round mound of ice cream, using the scoop or a spoon to form and keep the ice cream attached.    Repeat the same step with the opposite end of a fork/spoon, create a hole and fill with caramel.  If the ice cream is too soft place back in the fridge to harden a bit before adding the caramel. 

8) Once the top mound is added return to freezer to become solid.   When ready, melt the half of the remaining chocolate in a double boiler, adding more as required.   Place the chopped peanuts on to a plate, close to the dipping area.    Remove one or two cones from the freezer.  Tilt the bowl of chocolate and quickly roll the ice cream cone into the chocolate.  Spin gently to avoid excessive drips, then quickly top the cones with chopped peanuts.   Then return to freezer,   repeat with remaining cones. 

This was definitely a time consuming process, but it was very satisfying.  Homemade drumsticks allow you to create different possibilities and I was able to control everything that went in it.  I actually did a few cones with a mocha ice cream as well.   I would make these again for sure. 

MEG's RATING : D-EEEEE-LICIOUS!

  
The caramel inside........

Cherry Cheesecake Ice Cream (Eggless)

Last summer I made a lot of ice cream.  A LOT!   Once I got the first taste of homemade ice cream I was hooked.   It seemed like I was making it every two weeks last summer.   Aside from all the fruit flavoured ones my husband was pretty spoiled.   I guess me too.    Now that the hot weather is coming back so is my urge for homemade ice cream.     There has been a small yet very happy and quite exciting wrench thrown into my ice cream plans this summer.   The books tell me I am supposed to avoid raw eggs if you are pregnant.

Oh that's right I haven't mentioned it yet.  Baby #1 is on it's way!!  It has been a long time coming, going through many twists and turns along the way.   I think I have given more vials of blood in the last two years than my age.  Life may not always work out the way you plan but it does have its way of working it self out sooner or later.  Hubby and I are getting more as the weeks go on.  Although as my belly grows I see more fear on his face, as he realizes there is actually a baby coming in 5 months.    I haven't taken any belly pics yet but maybe I will start and do some tracking.  I love the Cracker and Carrots set up, so I might steal that from her and start doing some recording.  There will be lots to plan, buy and learn in the next few months.  For now I will continue to adjust my diet for things I am not supposed to eat anymore.

I have been obsessed with cherries lately and just had to incorporate these in a dessert somehow.  There will be a few more cherries to come I suspect.


Cherry Cheesecake Ice Cream (Eggless)
(loosely adapted from several recipes)

INGREDIENTS:

• 2 cups pitted cherries
• 8 ounces softened cream cheese
• 1/3 cup + 3 tbsp agave
• 1/3 cup skim milk
• 3/4 cup 18% cream 
• 1 tablespoon lemon juice
• 1/4 cup graham cracker crumbs

INSTRUCTIONS:
1) Place cherries in a medium sauce pan with 3 tbsp agave and 1/2 cup water.   Bring to a boil for a 2 minutes, remove from heat and let sit to cool.

2) Place cream cheese, agave, milk, lemon juice and salt in a food processor and run until smooth.

3) Add in cooled cherries and pulse a few times.

4) Add in cream while continuing to pulse about 5 more times.  Cream will be just incorporated.
5) Place in a bowl and refrigerate to chill for a few hours or overnight, the mixture should even thicken a bit in the fridge.
6) Run through your ice cream maker for 20-25 minutes.  The ice cream will come off the sides.  Freeze for a few hours to set up more.    Sprinkle with graham crackers when serving.

Oh MY! This ice cream really does have a cheesecake feel and flavour to it.  The graham cracker crumbs give it that additional cheesecake kick.   This ice cream does get quite hard overnight so let sit 10-15 minutes and it softens to a great creamy consistency.

MEG's RATING : D-EEEEE-LICIOUS!

Baby got hungry when I was making photos......so I took a few bites.

Irish Coffee Caramel Ice Cream

Anyone still recovering from daylight savings? I am not quite recovered, but probably my fault  for going to a movie last night and then staying up to watch my PVR'd "The Voice"  I then sadly had to wake myself up just after  6 to get ready for work.   YAWN!   I did see "Friends with Kids" last night and it was actually quite cute and funny.

Despite my loss of sleep I am quite happy about the additional daylight.  We got fairly lucky this year in terms of a winter in Southern Ontario.   We had very few major storms and temperatures were never really that bad for that long.   There is still something to be said for more hours of daylight though.  Moderately cold darkness is still no fun.   I mean we all need a little more Vitamin D in our lives.   I can also use the additional day light for photography.   Those few extra hours of daylight after work make such a difference.  I know longer need to try a fiddle around with my clamp lights or save all my baking for the weekend.   I have flexibility again and that I like.

This wonderful yet scary surge of warm weather is already kicking in my cravings for ice cream.  Uh-oh!  At least with the extra daylight I can go for longer jogs.  Win, Win.  

Irish Coffee Caramel Ice Cream 


INGREDIENTS:

• 1 cup heavy cream
• 1 1/4 cups skim milk
• 1 heaping tbsp glucose
• 4 tbsp xylitol or granulated sugar
• 1/4 cup Irish cream
• 1 tsp espresso powder
• 2 egg yolks
• 1 heaping tbsp cornstarch
• 1/2 cup dulche de leche
• 2-3 tbsp chocolate shavings. 

INSTRUCTIONS:

1) In a medium-large sauce pan, heat on medium milk, heavy cream, espresso powder, Irish cream, glucose and 2 tbsp xylitol.  Bring to a boil and remove from heat.
2) In a medium bowl, whisk together yolks, cornstarch and remaining xylitol/sugar.
3) Slowly, while whisking pour in half of the milk/cream mixture to temper the eggs.  
4) Add the egg-milk mixture back into the sauce pan with remaining liquid.
5) Turn heat back up to medium, whisking constantly until liquid begins to thicken.  Do not let the mixture boil or the eggs will curdle.
6) Once thickened remove from heat and run through a sieve into the medium bowl.
7) Cover the liquid directly with saran wrap and place the medium bowl into a large bowl with ice water.  Refrigerate until cold.
8) Run through your ice cream maker/attachment as per instruction.   I have the kitchen aid mixer attachment and ran for 20-25 minutes, adding chocolate shavings in the last few minutes.  The ice cream will be off the walls of the canister.

9) Place into a freezer safe container and swirl in dulche de leche.  May I also recommend some toffee bits.

If you like Irish Coffees you will love this.  Creamy, sweet and smooth. Mmmm.caramel.  Sometimes I find with homemade ice cream it has the tendency to freeze very hard.    This ice cream even after a few days was easily scooped.

MEG's RATING : D-EEEEE-LICIOUS!

Blackberry Coconut Ice Cream (dairy free) & Cookbook Winner

So my blogging has been getting side tracked as I write this by trip searching. Although this has been a mild winter,  there is always still a craving for more sun, warmth and a getaway.  There are several ideas in our travel list this year,  some where with a beach , NYC (so I can go see Jimmy Fallon) and then potential a TBD location, which may end up just being the cottage.  So I am here.. I start typing and then go back to searching hot spots and then back to blogging and then back to trip advisor.  I think I need to start making a spreadsheet.  That's the true accountant in me. Sometimes I am not sure if trip advisor is helpful or not.  You can read thousands of reviews and still not know what to do and what resort to pick.   uughh.  I am so confused.  Maybe I will just make my list and let the hubby do the final decision.   I like that idea!

Just because I am not on the beach doesn't mean I can't enjoy some ice cream.  It has been a while since I made some and store bought just wasn't doing it for me. I have been craving something new.

Blackberry Coconut Ice Cream

INGREDIENTS:

• 2 1/2 cup unsweetened coconut milk
• 1 tbsp glucose
• 1 tsp pure vanilla extract
• 2 egg yolks
• 1 tbsp cornstarch
• 3 tbsp Xylitol (you can use granulated sugar)
• 2 cups blackberries
• 1/4 cup honey

INSTRUCTIONS:

1) Preheat oven to 375F. Place blackberries on stone wear or silpat on baking sheet. Drizzle honey over blackberries. Bake for 15 minutes and let cool.
2) Combine coconut milk, glucose, vanilla and 1 tbsp Xylitol in a medium sauce pan. On medium heat,  bring to a boil
3) In a medium bowl whisk together egg yolks, cornstarch and 2 tbsp Xylitol
4) While whisking,  slowly pour in approximately 1/2 cup of the liquid, then add approximately 1 more cup to continuing to temper the eggs. Continue to whisk to prevent curdling
5) Add the milk/egg mixture into the saucepan with remaining milk and return to medium heat. Whisk constantly until mixture thickens, do not let mixture boil.
6) Run thickened mixture through a strainer into a medium bowl, cover the liquid directly with saran wrap. Place this bowl into a bowl filled with ice water and place in the fridge to cool completely.
7) Once the mixture is cool, run through your ice cream machine following machine instructions. My kitchen aid was approximately 25 minutes. Add half the blackberries in the last 5 minutes.
8) Fold in the remaining blackberries by hand, then place the mixture in a freezer proof container.

I don't think I have ever made home made ice cream I didn't like and this was no exception.   I did try and keep this one healthier by keep the sugar low so you may not find it sweet enough but I was okay with it.  It does become quite hard so I found I had to let it sit a bit before eating it, so I recommend eating it within the first two days.   Day 1 after just a few hours of freezing is the best.

Back to trip searching....

MEG's RATING : D-EEEE-LICIOUS!

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Lynn Crawford Cookbook Winner

Thanks for all the great comments, using random generator the winner is....

Natalie from Once Upon a Cutting Board.  

Top 5 of 2011 and a Happy New Year!

Another year has come and gone.  Can you believe it?  You think the year starts off slow, (at least it does when you have to battle cold winters) and then snap summer is over and you are already getting ready for Thanksgiving and Christmas. 2011 was an interesting year for me, full of wins, challenges and fun. I started to find my blogging groove and got addicted to so many other blogs and "pinning".   I have a lot of hope for 2012 for all facets of my life.  My goal is to be more patient, open and happy.  Don't sweat the small stuff and be thankful for what I have.  My blogging goal is to get a bit healthier.  I know my focus is baking but their are healthy baking alternatives and I plan to explore them, without forgetting my true sweet tooth.

I wish for all my readers a fantastic 2012, filled with happiness, adventure and excitement.

Happy New Year!

Here are the 5 most popular posts of 2011.

1) Chocolate Coconut Pie   - Such an easy pie to put together and so delicious! I am already thinking of variations.

 2) Craggy Chocolate Cake - Flourless and four ingredients.   Pretty, fudgy and rich chocolate heaven.

3) Banana Cupcakes with a Peanut Butter Lindt Filling and PB Chocolate Buttercream - This is one of my favorites of all time!  The secret peanut butter surprise inside was awesome.  I still crave these.

4) Apple Crumble Loaf - I baked my fair share of apple desserts this year, this loaf had layers of apple and crumble in between layers of loaf.

5) Oatmeal Turtle Jumbles - Part of my 12 days of Cookies these spiked up to the top 5 very quickly.

Although I love the above top 5, there were a few others that I particularly loved. 

1)  Red Velvet Blossoms

2)  Coffee Dark Chocolate Chip Ice Cream

3)  Cake Eggs in a Haystack Basket

4)  Carrot Cake 

5)  Pretzel M&M Chocolate dipped Peanut Butter Cookies

Rocky Road Ice Cream

I haven't posted a new ice cream in the last few weeks and although the summer is slowly slipping away there is no reason we can't have ice cream in the fall and winter.   I am one of those people that actually stills goes to ice cream places when there is snow on the ground.  Sometimes you just have those cravings and fortunately or unfortunately my husband is just as bad as me.    With all the ice creams I have made so far I haven't attempted a chocolate one.   I have done some peanut butter ice creams with some hints of chocolate but not a true chocolate. There is a reason for this, I don't actually like chocolate ice cream.   Sound weird?   In my opinion chocolate ice cream doesn't really taste like chocolate, at least all the store bought version I have ever tried.   It's different and in the end not the chocolate I want.   I, however don't want to be selfish in my ice cream making.  Ice cream is meant to be enjoyed by many,  so I am making a chocolate ice cream.  Not just a chocolate ice cream I am making Rocky Road ice cream,  or at least my spin on it.   How could I get marshmallows into ice cream without using the fluff which I am too lazy to go buy at the store.    I also decided to change up my ice cream recipe and use one that includes glucose.  The glucose prevents the ice cream from becoming crystallized and keeps it smooth and creamy.  You could also use corn syrup.

Rocky Road Ice Cream

(Adapted from Baking & Pastry from the CIA)

INGREDIENTS:

• 1 cup milk
• 2 cups heavy cream
• 2 tbsp glucose
• 4 egg yolks
• 1/4 tsp salt
• 2 tsp pure vanilla extract
• 150 grams granulated sugar
• 4 oz dark chocolate, chopped
• 1 cups chopped marshmallows
• 2 tbsp butter
• 1/2 cup chocolate almond bark

INSTRUCTIONS:

1) Melt completely dark chocolate over a double boiler.  

2) While the chocolate is melting,  in a medium sauce pan combine milk, cream, half the sugar, glucose, salt and vanilla. .  Bring this mixture to just boiling over medium-high heat.  Remove from heat and cover to steep for 5 minutes.  Put melted chocolate aside.

3) Whisk together eggs yolks and remaining sugar in a medium bowl.   Slowly stir in 1 cup of the milk/cream mixture and whisk constantly to combine and temper the eggs.  Add another cup and repeat.  Add this mixture back the sauce pan
4) Cook this combined mixture until it thickens and coats the back of spoon, 180F.  Do not boil as eggs will curdle. 

5) Take out 1/4 of the mixture to reserve for the vanilla swirl.  Stir in the melted chocolate until smooth and fully combined. Strain both mixtures through a strainer.  Cover and refrigerate separately and allow to cool in the refrigerator for 12 hours or over night. 

6) When you are ready to add the ice cream to your mixer, heat butter in a medium sauce/fry pan.    Add the marshmallows and allow them to soften and lose their shape about 5 minutes.   Remove from heat and let cool. 

7) Add the vanilla ice cream to your machine and churn for 15 minutes, remove and store in the freezer until chocolate is ready.

8) Add the chocolate ice cream to the machine, follow instructions in the last 10 minutes add the marshmallow and chopped almond bark. 

9)  Once chocolate is complete, remove from machine and swirl in the reserved vanilla by hand. Place into a freezer safe container, place in the freezer for several hours or overnight to firm up.


So the marshmallows came out crunchy, which techincally makes sense.   You put soft marshmallows into a freezing container they will get cold.   I rather enjoyed this however they were crunchy and sweet. It was cool.   I mean when do ever have crunchy marshmallows.  I know I said I don't like chocolate ice cream but this was pretty good.  This ice cream by far had the best texture of all ice creams I have made to date.   This ice cream didn't go as rock solid as others.   It had an easy scooping texture right out of the freezer.   It was silky and smooth from day 1 to day 5.   The chocolate flavour actually tasted like chocolate and not some synthetic wanna be.   That is probably why I enjoyed it,  it tasted like chocolate.  How refreshing.

MEG's RATING : D-EEEEE-LICIOUS!

Butterscotch/Caramel Ripple Ice Cream

My bi-weekly ice cream creations continue.  This ice cream was also for a cottage event. I needed to come up with an ice cream flavour that was fairly generic.  Having one friend who doesn't like chocolate and a husband who doesn't like fruit, I was looking for a crowd pleasing ice cream without worrying about allergies or picky eaters.  Something with caramel maybe?  I do have a half bag of Kraft caramel balls left over. I think those could be quite useful.  My go to vanilla base with a caramel swirl, easy, quick and delicious and after already baking the two pies I was looking for something that didn't take too much time.

Butterscotch/Caramel Ripple Ice Cream

INGREDIENTS:

• 1/2 cup sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 cup skim milk
• 2 cups half and half (10% cream)
• 1 egg yolk
• 1 tsp vanilla bean paste or vanilla extract
• 1 cup Kraft caramel balls or squares

INSTRUCTIONS:

1) Add egg yolk and vanilla paste in a medium bowl and whisk together.   Set aside

2) Combine sugar, cornstarch, and salt in a sauce pan and whisk together.

3) Slowly stir in milk and half and half, heat over medium-high heat whisking constantly until milk begins to boil and the liquid begins to thicken.  Remove from heat.

4) Temper in the hot liquid into the yolk/vanilla mixture pouring about 1/2 cup or so in and whisking to combine and not scramble the eggs.   Pour in the remaining liquid and whisk to combine fully.

5) Cover the liquid with saran wrap, placing the saran directly on the liquid to prevent a film from forming.

Let the mixture cool in the fridge for several hours.
6) Microwave the balls in a microwave safe glass cup at 1 minute intervals, stirring after each until melted.   Let cool for 10 minutes.

7) Add the ice cream base to your machine or attachment and follow the instructions. Mine is churn for 20-30 minutes.  In the last 10 minutes drizzle in some half of the butterscotch.  Put the ice cream into a freezer safe container, swirl in the remaining caramel by hand.    Place in freezer for several hours, overnight preferred.

I think caramel in anything makes it taste better and this was no exception.  This was quite the crowd pleasing dessert, everyone quickly cleaned up their bowls, with a few going for seconds.  It really was quick, easy and delicious - 5 E delicious.  ;-)

MEG's RATING : D-EEEEE-LICIOUS!