Sweet Corn Ice Cream With Butterscotch - PCOS-Friendly Recipe
This Sweet Corn Ice Cream With Butterscotch is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 3 tablespoons heavy cream
- 1 tablespoon Scotch
- 1 teaspoon Maldon or another flaky sea salt
- 1/4 vanilla bean, split lengthwise
- 1/4 cup plus 1 1/2 tablespoons granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablespoons packed light brown sugar
- 1 1/2 teaspoons light corn syrup
Instructions
- Combine the cream, Scotch, and salt in a measuring cup with a spout. Use a knife to scrape the seeds of the vanilla bean into the cup and stir well.
- Combine the granulated sugar, butter, brown sugar, corn syrup, and 1/4 cup of water in a medium saucepan with high sides. Set it over high heat and bring to a boil. Attach a candy thermometer to the pan and boil until the mixture reaches 245 ºF. Remove the pan from the heat and gradually whisk in the cream mixture. Let the mixture cool to room temperature. You’ll have about 1 cup of butterscotch.
- Use straightaway or stir once more and keep in an airtight container in the fridge for up to 2 weeks. Gently reheat until warm before using.
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Frequently Asked Questions
Yes, this Sweet Corn Ice Cream With Butterscotch recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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