As featured on Recipe Club's Midnight Snack episode

Trash-Bowl Butter Ice Cream Sundae
John deBary

Sundae
2 C Butter Ice Cream
1 pack store bought Belgian waffles
1 bottle magic shell chocolate topping

1. Heat Belgian waffles as instructed on packaging. Top with a scoop of Butter Ice Cream and magic shell chocolate topping as desired.

Butter Ice Cream
4 C heavy cream
8 large egg yolks
1 C high quality butter, softened at room temperature
1 ½ C granulated sugar
2 Tbsp butter extract (store bought, or make your own)
1 tsp kosher salt

1. If you’re using an ice cream maker with a freezer tub, make sure you chill the bucket for at least 24 hours before making ice cream.

2. In a medium pan, heat cream, sugar, and salt over low heat. Stir often until sugar is dissolved and remove from heat. It should be warm to the touch but not hot.

3. In a medium heatproof bowl, whisk egg yolks until they’re a light yellow.

4. Slowly pour warm cream mixture into the egg yolks, whisking constantly. Be careful not to add too fast because you will cook the yolks.

5. Once all of the cream mixture is added to the yolks, add butter. Stir until the butter is completely mixed in. It should be smooth but don’t worry if there are butter clumps. Add butter extract, mix until combined.

6. Chill ice cream base in the refrigerator for about an hour.

7. Churn ice cream according to your machine’s instructions. Spoon the ice cream into an airtight container and transfer to the freezer for at least 6 hours to harden. If you need to make multiple batches because your ice cream maker is too small, be sure to chill the bucket in the freezer for at least an hour between batches.