First recipe from Jeni’s Splendid Ice Creams at Home cookbook.
Cake bits are soaked in a homemade Honey Butterscotch Caramel sauce then mixed in before freezing.
Omfg this was amazing. I’ve had the store bought version of this plenty of times. Of course homemade tastes better so I wanted to try it.
The cake was simple enough to make. The caramel sauce was also easy. Mine turned out…funky. Like a funky honey flavor. Also very honey-forward. Probably just the honey I used (some local stuff). I was worried it would ruin the final product but thankfully it’s mellowed out greatly in the ice cream.
I absolutely love her method. I was primarily making frozen custards before, so it was nice not having to temper eggs. I’m fully converted to cornstarch, corn syrup, and cream cheese in the base.
I really want to make her Bangkok Peanut Ice Cream next
by FistThePooper6969
3 Comments
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Sounds delicious!!
I’ve had the store version and made the home version and I found out I really love the store version better! I ended up toning the honey WAY down and replaced last of it with light corn syrup for the sauce and did light brown sugar instead of the white sugar. I like that the honey wasn’t so forward in the store one.
Also, I love the gritty texture of the store cake so I went to the Jenis website to look up the ingredients and replaced the flour with rice flour. Gave the same yummy texture!
Maybe it’s my taste buds but the store version of the ice cream base wasn’t as cream cheese forward or had as much butter flavor? Would love to trade taste notes to recreate the store version at home.