Butterscotch Ice Cream(scottish) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Butter,
6 tbsp: Lvel dark,
Soft brown sugar,
1/2 pint: Warm full cream milk,
2: Eggs,
2 1/2 ounce: Caster sugar,
4: dr Vanilla essence,
10 fl oz: 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
Source from luhu.jp
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
Source from luhu.jp