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

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