Adapted from the butterscotch budino recipe served at Pizzeria Mozza
If you just want to make butterscotch budino (versus the ice cream) follow this recipe.
for the custard:
- 1 1/2 cups heavy cream
- 3/4 cup milk (I used whole)
- 2 egg yolks
- 2 1/2 tablespoons cornstarch
- 1/2 cup + 1 tablespoon light brown sugar
- 3/4 teaspoon kosher salt
- 1 tablespoon rum
- Combine cream and milk in bowl or pitcher, set aside. Whisk egg yolks and cornstarch (read note in next sentence first) in medium bowl, set aside. Note: There has to be a better way to whisk egg yolks and cornstarch than what I have been doing, which causes the yolks to clump all around the whisk. This is what I’ll do next time: Crack yolks into bowl. Spoon a little bit of the cornstarch into the yolks. Stir with a spoon until incorporated, then add more cornstarch and continue this process until all of the cornstarch has been added.
- Combine brown sugar, kosher salt and 1/4 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes. Notes: The mixture should be bubbling (not crazily, however) the whole time, so adjust heat as necessary. Do set a timer. It’s hard to tell visually when the mixture is ready, but every time that I’ve made this, 10 minutes seemed to be the magic number.
- Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.
- Whisk in rum. Pass through a fine mesh strainer. Transfer to a storage container (preferably glass or pyrex). Cover with plastic wrap, allow to cool, and refrigerate until completely chilled, the longer the better.
- Transfer mixture to ice cream maker and freeze according to your machine’s instructions. Freeze until ready to serve.
for the ice cream sandwich cookies:
I followed the recipe on Fine Cooking for the cookie recipe.
I used my 2.5-inch round fluted cutter to make individual sandwiches, which is fun, but also wasteful. If you go this route, you’ll get about 12 sandwiches per batch of cookie recipe. What is nice about this method is that the ice cream doesn’t have to be too soft — mine was a little too soft, in fact — in order to start the assembly process. If your ice cream is scoopable, you are good to go. Also, I froze my scraps from the cutting process. These could be crumbled up and sprinkled onto the sides of a cake or toasted and crumbled onto ice cream or … I’m sure you have some good ideas? Again, what isn’t nice about this method is the waste as well as the extra steps cutting/scooping/etc. Next time, I think I’ll stick to the traditional method. Also, the flavor of the butterscotch budino ice cream I found got a little masked by the cookie. Next time, too, I would choose a different flavor ice cream, probably vanilla, to use for the sandwiches. I’m thinking the best vessel for the butterscotch budino ice cream might be a thin chocolate wafer cookie bowl or something of the like? Will report back if I discover something.
- Prep Time: 45 minutes
- Cook Time: 15 minutes