Butterscotch Ice Cream Recipe
serves 8
First, make your butterscotch. Melt 125 grams of butter with 125 grams of brown sugar then add 125ml of double cream. Allow to simmer for a couple of minutes, then set aside.
To make ice cream – whisk six 6 egg yolks with 125 grams of caster sugar until the mix goes white. Meanwhile whisk 500ml of double cream with half a shot of vodka until it forms soft peaks and then fold into egg mixture and put into a freezer-proof container.
Stir the cooled butterscotch mixture through the ice cream in nice looking swirls and put in your freezer for a few hours to set.
Enjoy anytime day or night!
The Dorset says: ” We always have a different homemade ice cream on our special dessert menu and although butterscotch is my favourite, at the moment we have “lemon cheesecake ice cream…”
The Dorset
28 North Road, Brighton, BN1 1YB
(01273) 605 423
