Harry Potter: Butterbeer Ice Cream

Harry Potter: Butterbeer Ice Cream Recipe

I was gutted when I first found out that Florean and Fortescue was not going to be at The Wizarding World of Harry Potter Hollywood.  I believe you can still get butterbeer ice cream from The Three Broomsticks but it’s not the same!

My main concern with this recipe was how to incorporate the cream soda into the ice cream without it affecting the creaminess.  Thankfully, by reducing the can of soda down to a third cup, it didn’t change the texture at all and it still had an intense flavor of cream soda.  That along with the butterscotch swirled throughout makes this the ultimate butterbeer ice cream.  I’m so happy with how this recipe came out and I really hope you enjoy it.

Harry Potter: Butterbeer Ice Cream Recipe

Harry Potter: Butterbeer Ice Cream

A recipe for butterbeer ice cream inspired by the stories of Harry Potter by JK Rowling.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings 8 servings

Ingredients

  

Ice Cream Base

• 3 cups heavy cream (24oz / 680g)
• 1 cup whole milk (8oz / 226g)
• 1/3 cup reduced cream soda (2.5oz / 70g) - find more details in the notes below
• 1/2 cup granulated sugar (3.5oz / 100g)
• pinch salt
• 5 egg yolks
• 1 tsp vanilla extract

Butterscotch

• 2 tbsp unsalted butter
• 1/2 cups brown sugar (3.75oz / 106g)
• 1/2 cup heavy cream (4oz / 113g)
• 1/4 tsp vanilla extract
• 1/2 tsp salt

Instructions

 

• Remember to freeze your ice cream maker before going ahead with this recipe!
• 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. Once the yolks have tempered return the mixture back to the saucepan over medium heat. Continuously stir the mixture until it thickens and reaches 170F. Remove from the heat and strain. Cover directly with plastic wrap and let it cool in an ice bath.
• To make the butterscotch, place the butter and brown sugar in a saucepan over medium low heat. Stir to make sure it's well combined. Once it has melted, bring the mixture to a boil and add all the cream. Carefully stir to combine and let it bubble for 8 minutes or until it thickens. Add the extract and salt. Set aside to cool.
• Mix in two tablespoons of the butterscotch to the ice cream base. Mix thoroughly. Churn the ice cream according to your ice cream maker's directions or until it reaches a soft serve consistency. When transferring the ice cream to a container, layer some butterscotch through out the container. This will give the ice cream a butterscotch swirl when scooped.