Ice Cream with Butterscotch Sauce
Martha Stewart Living, February Winter 2004
- Prep Time 5 minutes
- Total Time 25 minutes
- Yield Serves 4
- 1 cup heavy cream
- 1 cup hard, dark butterscotch candies, finely chopped, plus more for garnish (optional)
- 1 pint vanilla ice cream, for serving
- Heat cream in a medium saucepan over medium-high heat until almost boiling. Stir in chopped candies, and reduce heat to medium. Continue to cook, stirring constantly, until candies have melted, about 5 minutes. Remove from heat; let sauce cool slightly.
- Divide ice cream among four serving bowls, and top with sauce. Garnish with additional crushed candies, if desired.
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