1. 3 /12 cups brown sugar base
2. 1 tsp butter extract

Butterbeer Sauce:

1. 1 ½ cup brown sugar
2. ½ cup corn syrup
3. ⅓ cup butter
4. ⅔ cup heavy cream
5. 1 tsp salt
6. 1 tsp cider vinegar

Butterscotch Sauce:

1. Combine butter, corn syrup, and brown sugar in a saucepan and bring to a boil.
2. Boil until it reaches 240 F or 198 F for altitude.
3. Take off the heat and add heavy cream in a thin stream while stirring.
4. Add the salt and vinegar, stir
5. Let cool to room temperature. 

Ice Cream:

1. In a bowl combine the brown sugar base, butter extract, and 2 Tbsp of butterscotch sauce.
2. Pour into the ice cream maker and churn.Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
3. Turn off the machine and remove the dasher.
4. Layer ice cream and butterscotch sauce in an ice cream container.
5. Cover and store in the freezer for 8 hours or overnight.