I know what you are thinking, this must be another boozy ice cream recipe from the “Ice Cream Happy Hour” book. Well I hate to bust your bubbles but it is not. In fact, what I have in my stores is actually some butterscotch schnapps that I used for cupcakes that I purchased regularly after wanting to try my hand at baking.

In fact I loved the schnapps so much that I continue to purchase it whenever I run out at home. So one day I was trying to figure out what I had in my pantry that I could use to make ice cream and the idea of trying my luck with a butterbeer ice cream using what I already have on hand seemed to be the perfect idea!

So off to the internets I went, searching and researching, reading and comparing all sorts of recipes that would first tell me how to make butterbeer… and then ice cream related recipes of other people’s trials and what worked.

However, there were pros and cons and all the recipe were non-alcoholic. Well poo.

Finally I found a recipe that was
1) eggless
2) appeared easy to change around

So as thus came the long sequence of trials and errors.

The recipe I used as my primary basis came from Sweet Silly Chic, but for some reason the ice cream in its non-alcoholic state did not appeal to me. So I started playing around with it… first by using rum as opposed to rum extract and then finding appropriate substitutions for the vinegar and cream soda.

So in the end I made the following replacements:
– Butterscotch Schnapps instead of Cider Vinegar
– Butterscotch Schnapps instead of Vanilla Cream Soda
– Rum instead of Rum Extract

The result? A much more flavorful, and boozy version of Butterbeer in Ice Cream form that thus far has a fair number of my friends just drooling for more.

I think I am screwed when it comes to straight and clean ice cream… can’t do it anymore. >.< Ah well.