Butterscotch Ice Cream Sauce

Since it has been crazy hot and humid again, nobody around here feels like eating...except for something cold like ice cream...now, we're talkin'! Ice cream is my weakness so I'm usually overjoyed when I can use the weather as an excuse to eat more of it...and not just ice cream...but ice cream smothered in rich, golden butterscotch sauce...I may have to run to work tomorrow!

This sauce is actually quite easy to make and even easier to gobble up... all you need is brown sugar (I like dark brown for this sauce but you can use light as well), unsalted butter, vanilla, heavy cream and a touch of salt!

First, cut up a 1/2 cup of unsalted butter into 8 cubes and melt in a saucepan over medium heat.

Add, a 1/4 tsp. of salt ( I added a 1/2 tsp. but I found it to be a little much),

1 cup of brown sugar, 1 cup of heavy cream (35%) and 2 tsps. of vanilla to the melted butter...

...and whisk until thoroughly combined.

Bring mixture to a boil, turn heat down slightly and continue whisking while sauce continues to boil gently for about 5-6 minutes.

Remove from heat and let cool to desired temperature...the sauce will thicken as it cools. Pour into jars and store in the refrigerator. Reheat slightly before serving.

This sauce is also great served over cheesecakes, brownies, sticky toffee pudding or for late night nips out of the jar!!

Butterscotch Ice Cream Sauce

1/2 cup of unsalted butter, cut into chunks

1 cup brown sugar

1 cup heavy cream (35%)

2 tsps. vanilla extract

1/4 tsp. salt

Melt butter in a saucepan over medium heat...add in the brown sugar, cream, vanilla and salt. Whisk until thoroughly combined and bring to a boil. Turn the heat down slightly and whisk as the mixture continues to boil gently for about 5-6 minutes. Remove from heat and cool to desired temperature. Pour into jars and store in the fridge...reheat before serving. Makes a little less than 500 mls. Enjoy!