Butterbeer Ice Cream Harry Potter Recipes The Starving Chef Blog

Combine cream soda, brown sugar, and butterscotch syrup in a saucepan on medium high heat. Once it reaches a boil, add the butter. Stir occasionally and keep watch in case it tries to boil over. Boil for about 10 minutes until the syrup is thickened. Pour into a freezer safe bowl and let it cool in the freezer for about 30 minutes.

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This no-churn Butterbeer Ice Cream is fun and easy to make for any Harry Potter fan! Make a batch to enjoy while binge-watching the movies! July is such a fun month for some many reasons. You have the Fourth of July, in Utah we have the 24th of July, it's National Ice Cream Month, we have a few family birthdays, and it's Harry Potter's.

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This Butterbeer Ice Cream is a perfect tribute to the Butterbeer I imagined when first reading the Harry Potter books. It includes a creamy brown butter speckled base with a whisper of almond extract, which makes the flavor feel a little nuttier, fragrant, and a little nostalgic. Ribbons of salty-sweet butterscotch weave through the ice cream base to achieve the optimal Butterbeer flavor.

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Leave a small amount for drizzling over the top and whip until just combined. Pour the ice cream mixture into a loaf pan. Drizzle the remaining butterscotch over the top and swirl with a butter knife. Freeze the ice cream. Put the ice cream in the freeze and allow to set overnight or a minimum of at least 5 to 6 hours.

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Add the cooled butterscotch sauce to the whipped mixture and whip until just combined. Pour the butterbeer ice cream into a wax paper-lined loaf pan. Drizzle the remaining butterscotch over the top and swirl with a butter knife. Place the ice cream in the freeze and allow to set overnight (or at least 5-6 hours).

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Instructions. Combine brown sugar, butter, milk, cream, molasses, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 10 minutes or until it starts to get thick and develops a dark amber color. Add bourbon and reduce heat to low.

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Cook on a medium heat until sugar is melted. Lower heat and cook for 5 minutes without stirring. Once everything is combined and thickened, remove from the heat and place in a jar to cool. Line a loaf pan with parchment paper. Spoon half of the ice cream base into the loaf pan and spread until even.

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How to Make Harry Potter Butterbeer Ice Cream For the Ice Cream. Step 1: Add cream to the bowl of your mixer. Step 2: Using the whisk attachment, whip the cream until stiff peaks form. Step 3: Add the condensed milk and the vanilla to a large mixing bowl. Stir to combine.

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Instructions. Using a hand or stand mixer, whip heavy cream on high until soft peaks form. In a smaller bowl, mix sweetened condensed milk, vanilla and ¼ cup butterscotch syrup. Gently fold in half of the butterscotch mixture into the whipped cream. Fold in the remaining until well combined but not overmixed.

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Pour one can of cream soda into ice cube trays and freeze at least 4 hours. Once the cream soda is frozen, measure 2 cups of cream soda ice cubes and place in blender. Add in ice cream, imitation butter extract, rum extract, 1 cup of cream soda, butterscotch topping, salt and blend until smooth.

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In a saucepan over medium heat, combine your cream, milk, and cream soda. Bring to a simmer. Meanwhile, in a mixing bowl, whisk the yolks, salt, and sugar together until well combined. Add the extract and set aside. Once the cream and just come to a bubble, carefully stream the hot liquid into the yolks while whisking.

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Instructions. In a stand mixer or with an electric mixer, whip the heavy whipping cream until stiff peaks form. Stir in the sweetened condensed milk until the mixture is thick and fluffy. Add about 1/3 cup of the butterscotch syrup and mix until combined. Pour the ice cream into a loaf pan lined with parchment paper.

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Step 1. Butterbeer: In a small bowl, gently beat the egg yolks; set aside. In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla and butter flavoring. Heat until butter is melted and sugar dissolved, then allow the mixture to bubble for one minute (stir frequently as the carbonation with cause extra.

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In a chilled bowl; beat heavy whipping cream on high until stiff peaks form. Slowly beat in sweetened condensed milk, pudding mix, kosher salt and vanilla until mixed. Add half of the ice cream mixture into a loaf pan. Drizzle half of the caramel syrup onto the top of the ice cream mixture. Lightly swirl in the caramel syrup using a butter knife.

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Harry Potter Butterbeer Ice-Cream Floats. 1. Line a 9x5-inch loaf pan with waxed paper; set aside. Stir together brown sugar, butter, vanilla and ½ cup of the heavy cream in a small saucepan over.

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Cook on medium heat until sugar is melted. Lower heat and let cook for 5 minutes not stirring. Once everything is combined and thickened, remove from the heat and place in a jar to cool. Line a loaf pan with parchment paper. Spoon half of the ice cream base into the loaf pan and spread until even.