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The original was posted on /r/icecreamery by /u/markhalliday8 on 2025-07-31 12:16:07+00:00.

I recently ran a fun little experiment to perfect my butterscotch gelato recipe. I wanted to test:

1. White vs light brown vs dark brown sugar
2. Cream + butter vs only butter
3. Browned butter vs regular butter

🔬 What I Tested

I made three batches of the same base recipe, each using a different type of sugar (white, light brown, dark brown) for both the gelato base and the butterscotch sauce. I browned the butter in all batches to intensify the flavour and reduced the final mix by 7% for a slightly denser texture. Served them all with candied pecans for extra crunch.

I also compared two fat approaches:

• Traditional cream + butter
• Just butter (keeping fat content the same)

🧠 Results & Tasting Notes

• White sugar: Clean but bland. It let the browned butter shine, but overall felt a bit one-dimensional.
• Light brown sugar: Winner. Deep butterscotch flavour without overwhelming the butter.
• Dark brown sugar: More like toffee or treacle. Still tasty, but overshadowed the butter and felt heavier.

Butter vs cream + butter: I actually preferred just butter. The cream made the mix feel slightly duller and muddled the browned butter flavour.

This is my final recipe. It works out at 12.3 percent fat, 20.3 percent sugar and 220 calories per 100g. It makes 500g total.

Brown the butter, add in the sugar and milk. Whisk together and then add to the main mixture