Butterscotch ice cream(scottish)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Butter |
| 6 | tablespoons | Lvel dark |
| Soft brown sugar | ||
| ½ | pint | Warm full cream milk |
| 2 | Eggs | |
| 2½ | ounce | Caster sugar |
| 4 | drops | Vanilla essence |
| 10 | fluid ounce | Fresh whipping cream |
Directions
Melt the brown sugar and butter together in a pan over a gentle heat.
Increase the heat until the mixture bubbles for I minute only. Allow to cool slightly. Add the warm milk. Stir continu- ously over a gentle heat until thoroughly blended. Allow to cool. Beat together the eggs and the caster sugar in a bowl. Pour the mixture from the saucepan on to the beaten eggs/sugar, add the vanilla essence and stir. Strain back into the pan. Stir over a low heat until the mixture thickens slightly; take care not to let it boil. Cool the mixture. Whip the cream lightly and fold into the cooled mixture.
Pour into a freezer container and freeze until mushy. Beat with a whisk and return to the freezer until the ice cream is firm.
From the booklet Scottish Teatime Recipes