Being a holiday that is near and dear to our hearts there are many "traditions" that have sprung up over the last 235 years. Parades, Festivals, Fireworks and BBQ's being the most prevalent. I was lucky enough to grow up in Corbett. It may be a small "Hamlet" in eastern Multnomah county, but when it comes to the 4th, it's an all out block party on a grande scale with parade, festival and a massive firework display. In between all this merriment, dad would BBQ hot dogs and hamburgers. But the best part of our 4th of July celebration was the homemade Root Beer ice cream. True, we had an old hand crank machine, and always had to call on the neighbors for reinforcements before our arms fell off, but the exertions were well worth it.
This tradition is so ingrained now, that it just doesn't seem like the 4th of July without ice cream. Granted, I don't necessarily make Root Beer ice cream anymore, and I definitely don't use a hand crank machine, but Ice Cream is an absolute must for this occasion.
This year, I have decided to resurrect a flavor that seems to have disappeared from the common market. Butter Brickle. That inspired combination of butterscotch ice cream and toffee bits. Honestly, it doesn't get much better than that. Which, consequently, makes my wonder why you can't find this evocative flavor of frozen deliciousness anymore. I think it's high time that it was brought back for everyone to enjoy.
Butter Brickle Ice Cream
2 cups Light Whipping Cream
2 oz Unsalted Butter
Pinch of Kosher Salt
1 cup of Butterscotch syrup
6 large Egg Yolks
1 cup Heath Toffee Chips (bits o' brickle)
Heat Milk, Cream, Butter and salt in a large sauce pan over medium heat, just until bubbles begin to form around the edge of the pan.
Butterscotch Syrup..... (You'll still have an additional cup for other applications)
Butterscotch syrup and whisk until dissolved.
Condition the yolks by adding about half of the hot Milk mixture while whisking constantly.