CaseT
TVWBB Platinum Member
A few nights back I made a batch of Roasted Hatch Chile and Corn chowder. I knew it would have a good kick to it so I decided that I needed something cool for desert. No better way than vanilla ice cream with some homemade butterscotch! While the chowder was simmering I whipped up a batch.
Its pretty simple.
3/4 cup light brown sugar
4 tablespoons salted butter
1/4 cup + 2 tablespoons Heavy cream
1 teaspoon vanilla extract.
(you can add a bit of bourbon or other spirits if you like)
In a heavy bottom pan over medium heat melt the butter and sugar.
Whisk in 2 tablespoons of heavy cream. Bring to a frothy boil.
Cook for 4-6 minutes. Watch for color to darken.
Take off heat. Slowly whisk in 1/4 cup of heavy cream.
Add vanilla.
Pour into reheat-able glass container.
Store in refer.
Best served warm.
If adding liquor, add at beginning, light to burn off alcohol. then follow steps above.
I toasted some pecans and we served it over Vanilla ice cream from one of our local dairies.
Frothy Boil
This recipe fits perfectly in a half pint jar.
Who wants to lick the pot?
Yumm!!!
Here's the Chowder just in case anyone was wondering.
Its pretty simple.
3/4 cup light brown sugar
4 tablespoons salted butter
1/4 cup + 2 tablespoons Heavy cream
1 teaspoon vanilla extract.
(you can add a bit of bourbon or other spirits if you like)
In a heavy bottom pan over medium heat melt the butter and sugar.
Whisk in 2 tablespoons of heavy cream. Bring to a frothy boil.
Cook for 4-6 minutes. Watch for color to darken.
Take off heat. Slowly whisk in 1/4 cup of heavy cream.
Add vanilla.
Pour into reheat-able glass container.
Store in refer.
Best served warm.
If adding liquor, add at beginning, light to burn off alcohol. then follow steps above.
I toasted some pecans and we served it over Vanilla ice cream from one of our local dairies.
Frothy Boil
This recipe fits perfectly in a half pint jar.
Who wants to lick the pot?
Yumm!!!
Here's the Chowder just in case anyone was wondering.
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