Decadent Butterscotch Ice Cream

1.In a medium saucepan, combine the brown sugar, granulated sugar, and butter over medium heat. Stir until the butter is melted and the sugars are dissolved, creating a smooth butterscotch sauce. Remove from heat and let it cool slightly.

2.In a separate bowl, whisk together the egg yolks until they are pale and slightly thickened.

3.In another saucepan, heat the heavy cream and whole milk over medium heat until it begins to steam, but do not let it boil.

4.Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the yolks and prevent them from scrambling.

5.Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 5-7 minutes.

6.Remove from heat and stir in the butterscotch sauce, vanilla extract, and salt until fully incorporated.

7.Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.

8.Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

9.Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm before serving.