Butterscotch ice cream - recipe

Butterscotch ice cream

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  1. 1

    Place the sugar in a mixing bowl and break up the lumps with a spoon.

    For this step you'll need:

    • 150g Unrefined dark muscovado sugar
  2. 2

    Pour in the evaporated milk and whisk with an electric mixer until the mixture is thick and leave a trail when the whisk is lifted.

    For this step you'll need:

    • 410g Evaporated milk
  3. 3

    In a separate bowl whisk the cream until thick but not stiff. Wash the beaters and in a grease free bowl whisk the egg white until stiff. Fold the cream into the sugar mixture until incorporate, and then gently fold in the egg white.

    For this step you'll need:

    • 150ml Double cream
    • 1 Egg white(s) (free range)
  4. 4

    Pour the mixture into a freezer proof container. Cover and freeze overnight. Transfer to the refrigerator about 10 minutes before serving.

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