Ice Cream
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Scotch Lassie Ice Cream–Day 8: Ice Cream Marathon

Frozen custard.

Nothing, and I mean nothing is better.

This is the one and only time I’ll post a recipe during this marathon with eggs because you can’t make frozen custard without them.

When I was growing up my all time favorite family thing to do was to hit up the local burger and custard drive-in in our small town.  Ladies and gentlemen, I introduce to you…the Kiltie.

I remember my parents getting us in our pajamas and loading us into our car seats.  We’d head to the Kiltie for sundaes and drive around lake country looking at the beautiful boats and homes. Despite the sugar rush, my sister and I would always crash hard during the evening drive and wake up the next morning in our beds.

As a kid it was either the animal circus (vanilla custard with frosted animal circus cookies) or a jimmy sundae.  Jimmies=chocolate sprinkles.  Don’t try and call rainbow sprinkles jimmies, it doesn’t work that way.

Jimmy Sundae with Extra Jimmies

As an adult you graduate to the Scotch Laddie, the holy grail of all sundaes and frozen custard.  A Scotch Laddie is vanilla custard, jimmies, salty pecans, and butterscotch sauce with a cherry on top.

It’s divine.  I don’t care if you had a five course meal.  No one, and I mean no one turns down the Kiltie or especially a Scotch Laddie.

All my dad had to do was make the letter ‘K’ out of his fingers and my sister and I would squeal and run for the car.

One time the whole extended family was out to dinner and before the meal was even over, we started salivating about the Kiltie.  After the check was paid, we got to chatting and time slipped away from us.  Someone came back down to earth and noticed the Kiltie was a 15 minute drive away and 5 minutes from closing.  I’m not lying when I say four grown adults scrambled for their cell phones to call in an order.  Understandably so, the staff was not enthused about staying late to wait with our white paper bags full of sundaes while we raced to our cars.

But they did and they averted a whole family meltdown.

That’s how big of a deal the Kiltie is to us.

I couldn’t do an ice cream marathon without paying homage.

Without further adieu, here she is.  A Scotch Lassie.

I “lassie” up this recipe by adding Drambuie to the custard and butterscotch sauce.

The photo above has a small silver bowl in the background.  Do you know what that is?

It’s called a quaich (pronounced “quake”).  A drink from the cup is offered as a welcome and farewell gesture in Scottish culture.  My mother’s biological father was Scottish and died when she was very young.  She got the Scottish gene where the sound of bagpipes make her tear up no matter what.  We surprised her at our wedding with a bagpiper and she lent us her quaich to toast with at our reception.

Photo Credit: Champagne Studios
My mom when she saw the bagpiper, beautiful tears and all.  Isn’t she pretty?
Photo Credit: Champagne Studios

Needless to say, this lassie couldn’t do a post on all things Scottish without a quaich.

The sauce is out of this world.  If you make nothing else during these 30 days, make this sauce.

My husband, the butterscotch connoisseur, noted that the sauce isn’t as thick as you usually expect but the flavor is amazing.  I chalk that up to the “lassie” theme of this post.  She’s on the thin side but she likes her booze too.

{Scotch Lassie Ice Cream Sundaes}
Makes 1 Quart
Adapted from The Pioneer Woman


  • 1 vanilla bean
  • 1 1/2 c. half & half
  • 1 c. sugar
  • 2 tbsp. sweetened condensed milk
  • 5 egg yolks
  • 1 1/2 c. heavy cream
  • 2 tbsp. drambuie
  • Butterscotch sauce (see below)
  • Jimmies
  • Salted pecans
  • Maraschino cherries
  1. Cut the vanilla bean in half and scrape out all of the seeds.
  2. Mix the half & half, sugar, milk, and vanilla seeds in a large sauce pan over low heat.  I also put the bean in the pot too to steep out more flavor.
  3. Once mixture is warmed through, remove from the heat and discard the bean.
  4. In a medium sized bowl beat the egg yolks until they are creamy and pale yellow.
  5. Take 1 1/2 c. of the warm half & half and slowly beat into the egg yolks to temper them.
  6. Take the warmed egg mixture and slowly whisk back into the remaining half & half in the sauce pan.
  7. Heat up the saucepan over medium-low heat and whisk constantly until the mixture becomes thick.
  8. Pour the custard through a fine mesh strainer into a clean mixing bowl.  Add in the heavy cream & Drambuie and stir to combine.
  9. Chill the mixture in the refrigerator or in a ziploc bag in an ice bath.
  10. Once completely cool, process in your ice cream maker according to the manufacturer’s directions.
  11. Pour into a container and freeze until set.
  12. Serve the custard with butterscotch sauce, jimmies, pecans, and a cherry on top.
{Butterscotch Sauce}
Makes about 2 cups
Adapted from Saveur
  • 1 stick salted butter
  • 1 tbsp. corn syrup
  • 1/4 c. brown sugar
  • 2/3 c. granulated sugar
  • 1/2 c. cream
  • 1 tbsp. Drambuie
  • 1/2 tsp. vanilla extract
  1. In a large saucepan over low heat, melt the butter, corn syrup, and 1/4 c. water.
  2. Once the butter has melted, add in the sugars.  Stir to combine, scrape down the sides, and insert a candy thermometer.
  3. Let the mixture simmer over medium heat until the temp reaches 245°, about 6-8 minutes.
  4. When the mixture is golden brown and at 245°, remove the saucepan from the heat and carefully stir in the cream, Drambuie, and vanilla extract.  Be careful as the mixture can bubble up when adding the cream.
  5. Let the sauce cool and serve.

Filed under: Ice Cream


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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