Salted Butterscotch No Churn Ice Cream

Ingredients

2 Davidson’s Safest Choice® Egg yolks

1 ½ c Whole milk

2 Tbsp Brown sugar

22

∕3 c Butterscotch baking chips

1 Tbsp Vanilla extract, divided

¼ c Chopped pecans

3 c Heavy whipping cream

6 Tbsp Powdered sugar

¼ c Raspberry preserves

½ c Fresh raspberries

Sea salt as garnish

Preparation

1. Stir together egg yolks, milk, and brown sugar in a medium saucepan over

medium heat. Cook 6-8 minutes, stirring constantly, until mixture reaches

170ºF. 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 fridge until chilled.

2. Toast pecans while mixture is cooling and set aside.

3. 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. Cover and freeze at least 6 hours to set.

Garnish with fresh raspberries and desired amount of sea salt granules
when serving.