Remember to freeze your ice cream maker before going ahead with this recipe!

In a saucepan over medium heat, combine your cream, milk, and cream soda. Bring to a simmer. Meanwhile, in a mixing bowl, whisk the yolks, salt, and sugar together until well combined. Add the extract and set aside. Once the cream and just come to a bubble, carefully stream the hot liquid into the yolks while whisking. Once the yolks have tempered return the mixture back to the saucepan over medium heat. Continuously stir the mixture until it thickens and reaches 170F. Remove from the heat and strain. Cover directly with plastic wrap and let it cool in an ice bath.

To make the butterscotch, place the butter and brown sugar in a saucepan over medium low heat. Stir to make sure it's well combined. Once it has melted, bring the mixture to a boil and add all the cream. Carefully stir to combine and let it bubble for 8 minutes or until it thickens. Add the extract and salt. Set aside to cool.

Mix in two tablespoons of the butterscotch to the ice cream base. Mix thoroughly. Churn the ice cream according to your ice cream maker's directions or until it reaches a soft serve consistency. When transferring the ice cream to a container, layer some butterscotch through out the container. This will give the ice cream a butterscotch swirl when scooped.