Butterscotch No Churn Ice Cream with butterscotch chips, whole milk, egg yolk, raspberry preserves, pecans and whipped cream make a creamy, dreamy ice cream.
Stir together egg yolks, milk and brown sugar in a medium saucepan over medium heat. Cook 6-8 minutes, stirring constantly, until mixture reaches 170º F.
Add butterscotch chips and ½-tablespoon vanilla. Continue to cook, stirring often, just until pieces are melted.
Remove from heat, transfer to a bowl, and store covered in the fridge until chilled. Toast pecans while the mixture is cooling and set aside.
In a large bowl, beat heavy whipping cream on high speed until soft peaks form, about 5 minutes.
Stir in powdered sugar and remaining vanilla, continue to beat until thick peaks form. Whisk in cooled butterscotch mixture and pecans until smooth.
Pour into a freezer safe container. Drop in raspberry preserves and swirl with a knife to mix in.
Let sit at room temp 10 minutes to cool slightly. Cover and freeze at least 6 hours, or overnight.
Garnish with fresh raspberries and desired amount of sea salt granules when serving.
Notes
No-churn ice cream takes at least 6 hours to freeze. I find it's easiest to make the day before and freeze overnight.
When ready to serve: Let sit at room temp 5 to 10 minutes to soften slightly and create the ideal texture.
This recipe is adaptable: Try with other fresh fruits, fruit preserves or nuts.