The weather doesn't have to get too warm to get me in the mood for cranking out the ice cream like a goy Ben or Jerry. A few weeks ago, I made Butterscotch Ice Cream that was an improvement over my previous, not-bad-at-all attempt back in February. Then I made my all-time favorite flavor, Mint Chocolate Chip, because fresh peppermint had returned to the Grand Army Plaza Greenmarket and my friend who is the most enthusiastic about my MCC was coming to visit. And on Monday, I made Mocha Ice Cream for the first time, partly in anticipation of a visit from my father this coming weekend.I made the butterscotch kind the same way as in the recipe in the Hawleyblog post I linked to above except I used all (1 cup of) brown sugar in the egg-yolk mixture. So between that and the caramel base, this ice cream was totally brown sugar–rific.
